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Turkey Rice Bake

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  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

Recipe Summary

Difficulty Level: 
Main Dish

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