Cheesy Rice Thanksgiving Bake

Name: Cheesy Rice Thanksgiving Bake
Yield: 8
Ingredients: 1 tablespoon olive oil; 2 tablespoons Cabot Salted Butter; 1 large onion, chopped; 2 teaspoon fresh thyme, minced; 1½ cups uncooked white rice, such as Basmati or Jasmine; 4 cups turkey or chicken stock or broth; 2 cups chopped cooked green vegetables, such as green beans, brussels sprouts, or broccoli; 2 cups chopped cooked yellow vegetables, such as squash, sweet potato or carrots; 2-3 cups cooked chopped or shredded turkey; 1 cup turkey gravy (may substitute stock or milk, if gravy is not available); Salt and pepper to taste (use sparingly, as most ingredients have already been seasoned); 2 8-ounce packages Cabot Vermont Sharp Shredded Cheddar Cheese, divided or Cabot Vermont Sharp Cheddar Cheese, grated (4 cups); ⅓ cup Cranberry Sauce, jellied or whole berry; 2 cups leftover stuffing

Servings

8

When it’s Thanksgiving and you’re wondering what to do with all the extra food, this turkey casserole will be a big hit. This Cheesy Rice Thanksgiving Bake perfectly incorporates all of the leftover vegetables and turkey into one delicious and easy to make dish. And, of course, since we believe adding cheese to everything, this casserole is plenty cheesy. Help your friends and family by sharing this Thanksgiving leftover recipe on Facebook, Pinterest, Twitter or Instagram.

Start by preheating your oven to 350°F. Prepare a 9×13 casserole dish with pan spray or butter.

Heat olive oil and Cabot Salted Butter in a large sauté pan or pot over medium heat. Add the onion, thyme, and rice and sauté for 3-5 minutes, until the onion is translucent and the rice begins to turn golden.

Add turkey stock and stir up the brown bits from the bottom of the pan. Simmer for 10 minutes.

Add the green and yellow vegetables, turkey and turkey gravy, and simmer for 2-3 minutes until heated through.

Remove from heat and slowly add 3 cups of Cabot Vermont Sharp Shredded Cheddar. Taste and, if needed, season with salt and pepper. Pour mixture into the prepared 9×13 pan and dot the top with cranberry sauce.

Top with leftover stuffing and the remaining 1 cup of shredded Cabot Sharp Cheddar Cheese. Spray a sheet of aluminum foil with pan spray and tightly cover casserole.

Bake covered for 20 minutes. Remove the foil and continue baking for an additional 10-15 minutes or until the cheese is golden and the casserole is bubbling.

Let cool for 5 minutes and dig in!

Everyone loves a good Thanksgiving casserole and Cabot has lots of ideas and holiday recipes your loved ones will gobble up. Cabot is a cooperative of farm families in New York and New England and we work hard to produce our award-winning dairy products. We’d love to hear your feedback on this leftover turkey casserole recipe. If you have a chance, please rate and review it after you’ve settled back into a routine after the holiday festivities!

Ingredients

1 tablespoon olive oil
2 tablespoons Cabot Salted Butter
1 large onion, chopped
2 teaspoon fresh thyme, minced
1½ cups uncooked white rice, such as Basmati or Jasmine
4 cups turkey or chicken stock or broth
2 cups chopped cooked green vegetables, such as green beans, brussels sprouts, or broccoli
2 cups chopped cooked yellow vegetables, such as squash, sweet potato or carrots
2-3 cups cooked chopped or shredded turkey
1 cup turkey gravy (may substitute stock or milk, if gravy is not available)
Salt and pepper to taste (use sparingly, as most ingredients have already been seasoned)
2 8-ounce packages Cabot Vermont Sharp Shredded Cheddar Cheese, divided or Cabot Vermont Sharp Cheddar Cheese, grated (4 cups)
⅓ cup Cranberry Sauce, jellied or whole berry
2 cups leftover stuffing

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Directions

PREHEAT oven to 350°F and prepare a 9×13 casserole dish with pan spray or butter.
HEAT olive oil and butter in a large sauté pan or pot over medium heat. Add the onion, thyme, and rice and sauté for 3-5 minutes until the onion is translucent and the rice begins to turn golden. Add turkey stock and stir up the brown bits from the bottom of the pan. Simmer for 10 minutes.
ADD the green and yellow vegetables, turkey and turkey gravy, and simmer for 2-3 minutes until heated through.
REMOVE from heat and slowly add 3 cups of shredded cheese. Taste and season with salt and pepper if needed. Pour mixture into the prepared 9×13 pan and dot the top with cranberry sauce.
TOP with leftover stuffing and the remaining 1 cup of shredded cheese. Spray a sheet of aluminum foil with pan spray and tightly cover casserole.
BAKE covered for 20 minutes, remove the foil and continue baking for 10-15 minutes or until the cheese is golden and the casserole is bubbling. Let cool for 5 minutes.