Cheesy Turkey and Rice Casserole
Cheesy Turkey and Rice Casserole
Ingredients
For the Casserole
- 1 tablespoon olive oil
- 1 pound ground turkey, lean
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 cups cooked white rice
- 1 can cream of mushroom soup, 10 3/4 ounces
- 1/2 cup milk
- 1/4 cup chicken broth
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon dried thyme
For the Topping
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup panko breadcrumbs
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375
- 2
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.
⏱️ 10 min
- 3
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.
⏱️ 7 min
- 4
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.
⏱️ 5 min
- 5
Transfer the turkey and rice mixture into the prepared 9x13 inch baking dish and spread it evenly.
⏱️ 2 min
- 6
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.
⏱️ 2 min
- 7
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.
⏱️ 30 min•🌡️ 375
- 8
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.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Cheesy Turkey and Rice Casserole
Ingredients
For the Casserole
- 1 tablespoon olive oil
- 1 pound ground turkey, lean
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 2 cloves garlic, minced
- 2 cups cooked white rice
- 1 can cream of mushroom soup, 10 3/4 ounces
- 1/2 cup milk
- 1/4 cup chicken broth
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon dried thyme
For the Topping
- 1/2 cup shredded sharp cheddar cheese
- 1/4 cup panko breadcrumbs
Instructions
- 1
Preheat your oven to 375°F. Lightly grease a 9x13 inch baking dish.
⏱️ 5 min•🌡️ 375 - 2
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.
⏱️ 10 min - 3
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.
⏱️ 7 min - 4
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.
⏱️ 5 min - 5
Transfer the turkey and rice mixture into the prepared 9x13 inch baking dish and spread it evenly.
⏱️ 2 min - 6
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.
⏱️ 2 min - 7
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.
⏱️ 30 min•🌡️ 375 - 8
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.
⏱️ 10 min