Sherried Turkey Casserole
Submitted by hermie
Quick 20-minute turkey casserole with cream of celery soup, Parmesan, dry sherry, rice, and pimientos. The fastest way to turn leftover turkey into a creamy, cheesy skillet supper.
YIELD
6 servingsPREP
5 minCOOK
15 minREADY
20 minGot leftover turkey and twenty minutes? That’s all you need. This skillet casserole combines cream of celery soup, milk, Parmesan cheese, and dry sherry into a creamy sauce, then folds in cooked rice, diced turkey, green pepper, and pimientos.
No baking required. Everything comes together right in the skillet on the stovetop. A sprinkle of paprika on top adds color and a hint of warmth.
It’s the kind of throw-together dinner that tastes like you planned it, which makes it ideal for the days after Thanksgiving when ambition is low but hunger is high.
Kitchen Tips
- Stir the soup, milk, cheese, and sherry together first so the base is smooth before adding the rice and turkey
- Use hot cooked rice so it absorbs the sauce and heats through quickly
- Rotisserie chicken works as a year-round substitute for leftover turkey
- Add a handful of frozen peas for extra color and sweetness if you have them on hand
Ingredients
Directions
Combine soup, milk, cheese, and sherry in large skillet.
Cook over medium heat 2 to 3 minutes.
Add rice, turkey, pepper, and pimientos.
Continue to cook until thoroughly heated.
Sprinkle with paprika before serving.
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