Turkey Casserole
Leftover Thanksgiving turkey turns into this delicious Turkey Casserole paired with veggies, rice, cheese, and a yummy sauce.
Servings 8 servings
Calories 500kcal
Ingredients
- 3 cups precooked turkey cubed (about 1 large breast, skin removed)
- 4 cups broccoli florets steamed
- 2 cups long grain white rice uncooked
- 2 cans condensed cream of chicken soup
- 3/4 cup cold water
- salt & pepper to taste
- 2 cups grated cheddar cheese divided
- 1 cup french fried onions
Instructions
- Cook 2 cups rice according to packaged directions. Steam broccoli by arranging florets on a microwave-safe plate, pouring 1/4 cup of water over the top of the broccoli, covering with plastic wrap, cutting a small hole in the top to vent and microwaving until tender, about 4 minutes. Drain if necessary.
- While broccoli is steaming, whisk together cream of chicken soup with water. Add in salt and pepper to your liking.
- In a large bowl, stir cooked rice, turkey, broccoli, 1 cup of cheddar cheese and cream of chicken soup mixture all together.
- Mixture should be evenly mixed and coated with sauce.
- Pour mixture into a greased casserole dish.
- Cover the top of your rice filling with remaining cheese and french fried onions.
- Bake at 350 for 20 minutes or until heated completely through. Serve warm.
Nutrition
Calories: 500kcal | Carbohydrates: 49g | Protein: 33g | Fat: 19g | Saturated Fat: 9g | Cholesterol: 84mg | Sodium: 970mg | Potassium: 477mg | Fiber: 2g | Sugar: 1g | Vitamin A: 723IU | Vitamin C: 41mg | Calcium: 261mg | Iron: 2mg