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“I made this up when I did not know what to do with the turkey sent home with us from Thanksgiving dinner at an aunt's house. My husband is not a big casserole fan but he loved this and told me to "write it down so we can have it again!" So I thought I would share it with you. I especially like the addition of the chopped raosted almonds.”
1hr 20mins

Ingredients Nutrition

  • 2 cups instant brown rice
  • 12 cup chopped onion
  • 1 stalk celery, sliced thin
  • 4 fresh mushrooms, coursely chopped
  • 1 cup chopped broccoli (fresh or frozen)
  • 12 cup chopped roasted almonds
  • 12-1 12 teaspoon curry, according to taste
  • 12 teaspoon white pepper
  • 1 can cream of celery soup
  • 1 can cream of mushroom soup (I use low sodium, low fat)
  • 1 34 cups water or 1 34 cups broth
  • 2 cups chopped leftover turkey
  • Topping
  • 1 12 cups buttered bread crumbs
  • 12 cup fresh grated parmesan cheese
  • 12 cup sliced almonds


  1. Mix all ingredients except topping in a 3 quart casserole dish.
  2. Bake covered in 375 degree oven for approximately 45 minutes or until rice soft and liquid absorbed.
  3. Remove cover.
  4. Top with buttered bread crumbs, then parmesan and then almond slices.
  5. Bake 15 minues more or until golden brown.

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