Leftover Cheesy Turkey Casserole - Jas' Kickasserole

6 servings
45 min

You might want to roast turkey all year round for this flavorful leftover cheesy turkey casserole.

Not only is this kickasserole easy to make but you can use any kind of leftover meat for an incredibly tasty dish that will have everyone begging for seconds.

Warm and comforting, heat-and-eat kind of dinner, casseroles are everyone's favorite. They are easy and adaptable like this one that works with any leftover meat.

Thanksgiving is one of the holidays this recipe really comes handy because you know you'll have leftover  turkey.

Sure, it's best to savor the leftover turkey day after Thanksgiving Day in the same fashion, but all those little bits of meat left behind or sticking to the bones are perfect for casseroles (and for feeding your furry kids, of course).

If your Thanksgiving tradition is to serve ham, by any means use leftover ham for this recipe. I have made it with leftover lamb too and it's super delicious. My husband's favorite!

Just in case you landed here looking for leftover turkey casserole with pasta, know that this one uses rice.

You can substitute rice with barley which is my preference. Make sure to get the quick-cooking kind because we are all about shortcuts, aren't we?

This leftover turkey casserole is cheesy and seriously amazing. My husband calls it Jas' kickasserole and requests it frequently, so I'm always baking an extra-large bird for holiday and freezing the leftovers. I'm highly suggesting you do the same.

However, the rules are there to be broken, so don't wait to have leftover meat to make this delicious cheesy casserole. Rotisserie turkey breast (or chicken) is just the thing to get this dish quickly on your table.

Now, let's start making this cheesy kickasserole, shall we?

Leftover Cheesy Turkey Casserole - Jas' Kickasserole
Recipe details
  • 6  servings
  • Prep time: 25 Minutes Cook time: 20 Minutes Total time: 45 min
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  • 1 cup rice Basmati or Jasmin
  • 2 cups cooked leftover turkey chopped
  • 1/3 cups white wine
  • 1 8 oz. package mushrooms, sliced
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 cup each shredded mozzarella and cheddar cheese divided
  • 1/2 cup parmesan cheese
  • 2 tablespoons olive oil
  • 1 bay leaf
  • One twig fresh rosemary
  • Parsley
  • Salt and freshly ground black pepper

In a medium-size saucepan cook rice in 2 cups lightly salted water until cooked, about 15-20 minutes.
Meanwhile, heat oil in a large skillet over medium heat. Add onions, bay leaf, and rosemary leaves (discard the twig). Sauté until the onions are translucent for about 3-4 minutes. Add garlic and cook until fragrant, about 30 seconds.
Stir in turkey and mushrooms and cook for 10 minutes. Discard bay leaf. Add wine and cooked and drained rice to the skillet and parsley. Season with salt and pepper to taste.
In a small bowl, mix together the cheeses. Put half of the rice mixture in a greased casserole dish. Sprinkle with 1 cup mixed cheese. Layer with the other half of the rice mixture. Top with the remaining cheese.
Bake in 350 degrees Fahrenheit preheated oven for 20 minutes. Enjoy.
  • Substitute turkey with any leftover cooked meat you have on hands such as ham, chicken, lamb, pork, or sausage.
  • Use barley instead of rice for a better texture and more nutrients.
  • Remember to let it rest for at least 10 minutes before serving.
All that's Jas
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