Fall comfort food season is here. Warm up with our Turkey, Broccoli & Rice Casserole — a cozy favorite packed with lean protein, grains, and nutrient-rich veggies.
Perfect for busy holiday schedules:
-Make ahead
-Freeze for later
-Reheat when you need a quick, delicious meal!
Easy, hearty, and family-approved — the ultimate way to stress less and enjoy more this season!
Ingredients
- 12 ounces cooked light meat turkey, skinless chopped
- 3 cups cooked white rice
- 2.5 cups broccoli florets chopped
- 1 cup mushroom pieces
- 1/4 cup onion chopped
- 2 Tablespoons unsalted butter
- 2 Tablespoons flour
- 1.5 cups 1% Milk
- 1/2 cup nonfat yogurt
- 1/2 cup low-fat cheddar cheese shredded
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon paprika
Servings: 1 cup servings
Units:
Instructions
- Wash your hands and clean your preparation area.
- Preheat oven to 350 degrees.
- Cook rice according to package directions.
- Wash Broccoli and mushrooms. Chop broccoli, mushrooms, and onion into small pieces.
- In a saucepan, melt butter and Sauté mushrooms, broccoli, and onions until onions are tender
- Sprinkle flour over butter and vegetable mixture and stir until combined.
- Add milk, yogurt, and seasoning, and stir to blend
- In a large bowl, combine turkey, rice and vegetable mixture.
- Spread the mixture in a 9x13 casserole dish and sprinkle with shredded cheese.
- Bake at 350 for 35-40 minutes until edges are bubbly and the top is lightly browned
Recipe Notes
