Turkey, Broccoli, Rice Casserole

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!

Turkey, Broccoli, Rice Casserole

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Servings

8 1 cup servings

Servings 8 1 cup servings

Turkey, Broccoli, Rice Casserole Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe Add to Shopping List This recipe is in your Shopping List Servings 8 1 cup servings Servings 8 1 cup servings

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:MetricUS Imperial

Instructions

1. Wash your hands and clean your preparation area.
2. Preheat oven to 350 degrees.
3. Cook rice according to package directions.
4. Wash Broccoli and mushrooms. Chop broccoli, mushrooms, and onion into small pieces.
5. In a saucepan, melt butter and Sauté mushrooms, broccoli, and onions until onions are tender
6. Sprinkle flour over butter and vegetable mixture and stir until combined.
7. Add milk, yogurt, and seasoning, and stir to blend
8. In a large bowl, combine turkey, rice and vegetable mixture.
9. Spread the mixture in a 9x13 casserole dish and sprinkle with shredded cheese.
10. Bake at 350 for 35-40 minutes until edges are bubbly and the top is lightly browned

Recipe Notes