Use Up Your Leftover Meat Rice Casserole
Transform your leftovers into a comforting, flavor-packed dinner with this "Use Up Your Leftover Meat Rice Casserole." Perfect for busy weeknights, this irresistible recipe combines tender cooked rice, your choice of leftover meat (like chicken, beef, pork, or turkey), and a medley of vibrant vegetables. Held together with a creamy blend of mushroom soup and milk, then topped with gooey melted cheese, this casserole is oven-baked to perfection in just 30 minutes. Seasoned with garlic, paprika, and a touch of salt and pepper, every bite is a warm, savory delight. This family-friendly meal is not only a great way to reduce food waste but also a one-dish wonder you'll want to make again and again. Easy to prepare, generously portioned for up to six servings, and endlessly customizable, this rice casserole will become a go-to favorite in your household!
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Recipe Information
Ingredients
- 3 cups cooked rice
- 2 cups leftover cooked meat (chicken, beef, pork, or turkey)
- 1 medium onion, finely diced
- 1 medium bell pepper, diced
- 1 cup frozen peas and carrots
- 2 cups shredded cheese (cheddar, mozzarella, or your preferred type)
- 1 10.5-ounce can cream of mushroom soup (or cream of chicken soup)
- 0.5 cup milk
- 1 teaspoon garlic powder
- 0.5 teaspoon paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon olive oil or butter
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or cooking spray and set it aside.
Heat 1 tablespoon of olive oil or butter in a skillet over medium heat. Add the diced onion and bell pepper, and sauté for 3-4 minutes until softened.
Add the frozen peas and carrots to the skillet and cook for another 2-3 minutes until combined and thawed. Remove from heat.
In a large mixing bowl, combine the cooked rice, diced leftover meat, sautéed vegetables, cream of mushroom soup, milk, garlic powder, paprika, salt, and black pepper. Mix until everything is evenly incorporated.
Pour the mixture into the prepared baking dish and spread it out evenly. Sprinkle the shredded cheese on top, covering the entire surface.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the casserole rest for 5 minutes before serving. Garnish with fresh herbs like parsley or green onions if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
2809 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.3 g | 139% | |
| Saturated Fat | 56.9 g | 284% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 656 mg | 219% | |
| Sodium | 3334 mg | 145% | |
| Total Carbohydrate | 219.5 g | 80% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 24.7 g | ||
| Protein | 231.7 g | 463% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 1981 mg | 152% | |
| Iron | 16.6 mg | 92% | |
| Potassium | 2586 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
