Turkey Rice Casserole
|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|
|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)|
|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.