Menu

Leftover Turkey Casserole With Rice - Ready to Eat Dinner

10 Servings Recipe By

Ingredients

  • 3/4 cups White Rice, Long-Grain
  • 1/2 cups dice Onion
  • 2 cups dice Celery
  • 3 cups cook and dice Turkey, Whole
  • 1 cup Corn, Frozen
  • 15 ounces drain and rinse Black Beans, Canned
  • 1/4 teaspoons Salt
  • 1/8 teaspoons Black Pepper
  • 2 cups Red Enchilada Sauce
  • 1/2 cups Cheddar Cheese, Shredded

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 4"x4" piece
  • 340 Calories
  • 10g Total Fat
  • 3g Sat Fat
  • 0g Trans Fat
  • 104mg Cholesterol
  • 814mg Sodium
  • 26g Total Carb
  • 3g Fiber
  • 4g Total Sugars (Includes 0g Added Sugars)
  • 35g Protein
  • 7 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit Sustainable Cooks for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Place rice in the bottom of an 8x8 baking pan. Add the onion, celery, turkey, corn, beans, salt and pepper.
  2. Pour the enchilada sauce over the top of the dish. Use a fork to make sure all the rice is covered by liquid. Cover with foil.
  3. Bake at 350 degrees for 50 minutes.
  4. Uncover and top with the cheddar cheese. Bake for another 5 minutes.
  5. Let cool.
  6. Divide among the indicated number of freezer bags.
  7. Seal, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Reheat in microwave until heated through.
  3. Serve with the toppings of your choice.

© 2024