Southwest Turkey and Rice Casserole is a great way to use up Thanksgiving turkey leftovers.  Not to mention, it’s one fast weeknight meal!

This month, I shared this recipe for Southwest Turkey and Rice Casserole with the clients of the Little Red Door Cancer Agency at the Door to Wellness class I teach each month. Our focus this month was finding uses for leftovers, outside the usual late night sandwich or making soup. I look forward to getting ideas from the guests each month- I learn as much or more from them than I probably teach them!

This was also our day of Thanksgiving and I am certainly thankful for Little Red Door. They play such an important role in the lives of so many from children to adults both in and out of Marion County.

Take a moment to watch 2 super short videos about the mission of Little Red Door.

Let me know if you are ever interested in helping.

Camp Little Red Door- for children

Clients of Little Red Door

Southwest Turkey and Rice Casserole may sound heavy on fat or sodium, but it isn’t!

I also took a shortcut with my rice and bought pre-cooked frozen rice (no additives) to trim the prep time. You will see by the ingredient list that this is indeed a casserole and what binds it all together is plain Greek yogurt and not a condensed soup. That was how I was able to cut the fat while adding healthy protein.

Toss in some fresh spinach, grape tomatoes, Southwest spices AND leftover turkey (or chicken, pork or cooked ground meat for that matter!0 and you have a great meal!

Heather Tallman

Total Servings 8 servings

Southwest Turkey and Rice Casserole

Southwest Turkey and Rice Casserole may sound heavy on fat or sodium, but it isn’t! Using leftover turkey and rice trims the prep time. This easy casserole is bound together with plain Greek yogurt and not a condensed soup.

10 minPrep (inc. refrigeration & rest time)

25 minCook Time

35 minTotal Time

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Ingredients

• 4 C cooked brown rice (or 4 C cooked quinoa)
• 1 C cherry tomatoes, sliced in half
• 1 C fresh spinach
• 1 C plain Greek yogurt
• 2 C shredded cheddar cheese, divided
• 1 15 oz can black beans, drained and rinsed
• 2 C chopped leftover turkey, pork or chicken
• 2 tsp chili powder
• 1/2 tsp ground cumin
• 1 tsp salt
• 1/2 tsp pepper
• Avocado, salsa or sour cream for garnish-optional

Instructions

1. Preheat the oven to 350ºF.
2. In a large bowl, combine all of the ingredients EXCEPT 1 C of cheese.
3. Add the mixture to a 13×9 casserole dish.
4. Top with remaining cheese.
5. Bake at 350ºF for 20-25 minutes, until heated through.

Cuisine: Main Dish |

7.6.6

340

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I hope you have a great Thanksgiving holiday with your friends and family. Please remember those that may be having a hard time this year or are struggling with life’s circumstances. Please share with me below how YOU plan on spending the holiday? I hope you try my Southwest Turkey and Rice Casserole!