Ingredients:
- 1 lb ground turkey
- 2 cups broccoli florets
- 1 cup uncooked white rice
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup chicken broth
- 1/2 cup diced onion
- 2 cloves garlic, minced
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1 cup shredded cheddar cheese
- 1 tbsp olive oil
- Salt and pepper, to taste
Instructions:
Step 1: Preheat the oven and Cook the Rice
Preheat the oven to 375°F. Cook the white rice according to the package instructions.
Step 2: Cook the Ground Turkey
In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic and sauté until fragrant. Add the ground turkey and cook until browned, breaking it up into small pieces as it cooks. Season with salt and pepper, dried thyme, and dried oregano.
Step 3: Add the Broccoli Florets
Once the ground turkey is cooked, add the broccoli florets and continue sautéing until they are tender and bright green.
Step 4: Make the Sauce
In a separate bowl, whisk together the cream of mushroom soup and chicken broth until smooth.
Step 5: Combine the Ingredients
In a large mixing bowl, combine the cooked rice, ground turkey and broccoli mixture, and sauce. Mix well to ensure the ingredients are evenly distributed.
Step 6: Bake the Casserole
Pour the mixture into a 9×13 inch baking dish. Sprinkle the shredded cheddar cheese over the top. Cover with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Nutrition:
One serving of this Ground Turkey Broccoli Rice Casserole (1/8th of the recipe) contains approximately:
- Calories: 280
- Protein: 20g
- Fat: 13g
- Carbohydrates: 20g
- Sugar: 2g
- Sodium: 450mg
This casserole is a great source of protein, while the broccoli adds fiber and vitamins. Using ground turkey instead of beef helps keep the saturated fat content low. This dish can be served as a main course or as a side dish, and it’s perfect for meal prep or leftovers. Enjoy!
