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Turkey Rice Casserole

Fresh.n.Natural's picture
  Vegetable oil 2 Tablespoon
  Onion 1 Medium, finely chopped
  Garlic 1 Clove (5 gm), finely chopped
  Ground turkey 1 Pound (Thawed If Frozen)
  Dried oregano 1 Teaspoon
  Dried basil 1 Teaspoon
  Salt 1⁄2 Teaspoon
  Red pepper flakes 1⁄2 Teaspoon, crushed
  Stalk celery 1 , finely chopped
  Canned tomatoes 16 Ounce (1 Can)
  Canned tomato sauce 8 Ounce (1 Can)
  Water 1⁄2 Cup (8 tbs)
  Cooked brown rice 3 Cup (48 tbs)
  Cottage cheese 1 Cup (16 tbs)
  Egg 1
  Mozzarella cheese 6 Ounce, grated
  Grated parmesan cheese 1 1⁄4 Cup (20 tbs)

1. Heat the oil in a medium-sized saucepan and saute the onion and garlic until tender but not browned. Add the turkey and cook, stirring, until all pink has disappeared.
2. Add the oregano, basil, salt, pepper flakes, celery, tomatoes, tomato sauce, and water. Bring to a boil and sunmer for 25 minutes.
3. Mix together the rice, cottage cheese, and egg and spoon half the mixture over the bottom of a buttered 2 1/2-quart baking dish. Pour over half the tomato sauce, sprinkle with half the mozzarella. Repeat with the remainder of the rice, sauce, and mozzarella. Sprinkle with Parmesan and bake in a 350-degree oven for 35 minutes.

Recipe Summary

Difficulty Level: 
Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3377 Calories from Fat 1490

% Daily Value*

Total Fat 169 g259.4%

Saturated Fat 68.7 g343.6%

Trans Fat 1.2 g

Cholesterol 864 mg288%

Sodium 7508.3 mg312.8%

Total Carbohydrates 232 g77.2%

Dietary Fiber 31.7 g126.9%

Sugars 31.3 g

Protein 239 g477.1%

Vitamin A 150.5% Vitamin C 138.3%

Calcium 337.9% Iron 140.5%

*Based on a 2000 Calorie diet

Turkey Rice Casserole Recipe