At holiday time it helps to be creative with how you use leftovers to eliminate food waste. You can only have so many turkey sandwiches or turkey noodle casseroles. But casseroles are a great way to incorporate many ingredients and sneak in vegetables. The problem with many casserole recipes is that many are loaded with fat and sodium.
For our November Door to Wellness class we set out to create a healthy casserole recipe that was not only healthy BUT delicious! To kick the challenge up a notch we included the use of leftover turkey. Of course- any cooked meat would do in this lightened up casserole: chicken, pork or even cooked ground meat!
This was a hit with the clients and everyone enjoyed seconds of this warm and healthy meal.
This is a great make ahead meal as you can assemble it in the morning and pop it in the oven when you get home. Coming in under $10 per recipe also makes this a real budget friendly gem.
Check out what Heather had to say about making Southwest Turkey and Rice Casserole at Door to Wellness!
Southwest Leftover Turkey and Rice Casserole
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
1 C cheddar cheese, shredded
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
1 C cheddar cheese
Preheat the oven to 350ºF.
In a large bowl, combine all of the ingredients.
Add the mixture to a 13×9 casserole dish.
Top with remaining cheese.
Bake at 350ºF for 20-25 minutes, until heated through.