Turkey Rice Bake
|Canned condensed cream of mushroom soup||10 3⁄4 Ounce (1 Can)|
|Low fat milk||1⁄2 Cup (8 tbs)|
|Dried thyme||1 1⁄2 Teaspoon, crumbled|
|Lemon juice||1⁄2 Teaspoon|
|Black pepper||1⁄4 Teaspoon|
|Diced leftover cooked turkey||2 Cup (32 tbs)|
|Cooked long grain brown rice/White rice||2 Cup (32 tbs) (Use Leftover Rice)|
|Frozen broccoli spears||10 Ounce (1 Package, Thawed And Drained)|
|Unsalted butter/Margarine||2 Teaspoon|
|Seasoned bread crumbs||1⁄4 Cup (4 tbs)|
|Grated parmesan cheese||1 Tablespoon|
Preheat the oven to 350° F.
Combine the soup, low-fat milk, thyme, lemon juice, and pepper in a large mixing bowl.
Set aside 1/2 cup of the mixture.
Add the turkey and rice to the bowl and toss well to mix.
Lightly coat an 8" x 8" x 2" baking dish with nonstick cooking spray.
Spoon the turkey mixture into the dish, arrange the broccoli on top, then pour the reserved 1/2 cup soup mixture evenly over all.
Melt the butter in a small saucepan, then stir in the bread crumbs and cheese.
Scatter evenly over the casserole.
Bake, uncovered, for 30 minutes or until the topping is lightly browned and the mixture underneath is bubbling