Broccoli Rice Casserole with Turkey Recipe

Broccoli Rice Casserole with Turkey Recipe

How To Make Broccoli Rice Casserole with Turkey

Save the leftover turkey by using it for this rice casserole dish. It’s creamy and minty, thanks to a generous amount of broccoli. Try it at home!

Preparation: 15 minutes
Cooking: 30 minutes
Total: 45 minutes

Serves:

Ingredients

  • 1tbspolive oil
  • 1mediumonion,diced
  • 2cupsGreat Value instant white rice
  • 2cupsGreat Value chicken broth,reduced sodium
  • 1canGreat Value cream of mushroom soup
  • 1canGreat Value cream of chicken soup
  • ½cupGreat Value sour cream
  • ¼cupmilk
  • ½tsppoultry seasoning
  • ½tspgarlic powder
  • ½tspblack pepper
  • 4cupsleftover turkey,diced
  • 4cupsfresh broccoli florets
  • cupscheddar cheese

For Topping:

  • 3tbspbutter
  • 1cupcrushed crackers,any kind
  • 1cupcheddar cheese

Instructions

  1. Preheat oven to 375 degrees F.

  2. Cook onion in olive oil in until softened, about 5 minutes.

  3. Add chicken broth and bring to a boil. Stir in rice, cover and turn off heat. Let sit covered 5 minutes.

  4. Steam broccoli until tender crisp.

  5. In a large bowl combine cooked rice, cream of mushroom soup, cream of chicken soup, sour cream, milk, seasonings, turkey, broccoli, and 1½ cups of cheddar cheese.

  6. Spread into a greased 9×13-inch pan.

  7. Combine topping ingredients in a small bowl. Sprinkle over casserole and bake 35 minutes or until hot, bubbly and lightly browned. Serve warm.

Nutrition

  • Calories: 687.54kcal
  • Fat: 35.38g
  • Saturated Fat: 15.85g
  • Trans Fat: 0.78g
  • Monounsaturated Fat: 10.47g
  • Polyunsaturated Fat: 4.97g
  • Carbohydrates: 57.39g
  • Fiber: 0.88g
  • Sugar: 3.53g
  • Protein: 34.13g
  • Cholesterol: 118.69mg
  • Sodium: 1175.21mg
  • Calcium: 374.76mg
  • Potassium: 535.98mg
  • Iron: 3.08mg
  • Vitamin A: 267.65µg
  • Vitamin C: 34.59mg
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