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Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it apart with a spoon, until it is fully browned. Drain any excess fat from the skillet.

Add the chopped yellow onion and green bell pepper to the skillet with the cooked turkey. Sauté for 5 to 7 minutes, or until the vegetables have softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Remove the skillet from the heat. Stir in the cooked white rice, cream of mushroom soup, milk, chicken broth, 1 1/2 cups of shredded sharp cheddar cheese, salt, black pepper, and dried thyme. Mix all ingredients thoroughly until well combined.

Transfer the turkey and rice mixture into the prepared 9x13 inch baking dish and spread it evenly.

In a small bowl, combine the remaining 1/2 cup of shredded sharp cheddar cheese and the panko breadcrumbs. Sprinkle this mixture evenly over the top of the casserole.

Bake in the preheated oven for 25 to 30 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crispy.

Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving. This allows the casserole to set and makes it easier to serve.


Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.

Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the ground turkey and cook, breaking it apart with a spoon, until it is fully browned. Drain any excess fat from the skillet.

Add the chopped yellow onion and green bell pepper to the skillet with the cooked turkey. Sauté for 5 to 7 minutes, or until the vegetables have softened. Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Remove the skillet from the heat. Stir in the cooked white rice, cream of mushroom soup, milk, chicken broth, 1 1/2 cups of shredded sharp cheddar cheese, salt, black pepper, and dried thyme. Mix all ingredients thoroughly until well combined.

Transfer the turkey and rice mixture into the prepared 9x13 inch baking dish and spread it evenly.

In a small bowl, combine the remaining 1/2 cup of shredded sharp cheddar cheese and the panko breadcrumbs. Sprinkle this mixture evenly over the top of the casserole.

Bake in the preheated oven for 25 to 30 minutes, or until the casserole is bubbly around the edges and the topping is golden brown and crispy.

Remove the casserole from the oven and let it rest for 5 to 10 minutes before serving. This allows the casserole to set and makes it easier to serve.
