Turkey and Rice Casserole Recipe with Vegetables
This turkey and rice casserole recipe uses leftover turkey, cooked rice, and vegetables.
Servings: 12
Calories: 179kcal
Ingredients
- 2 1/2 cups cooked rice
- 2 cups leftover turkey cubed
- 1 1/2 cups broccoli florets
- 1 cup chopped onions
- 1 cup chopped celery
- 1 cup carrots coarsely grated
- 2 cloves garlic minced
- 3/4 cup turkey stock or chicken broth
- 3/4 cup milk
- 2 tablespoons cornstarch
- 1 teaspoon dry mustard
- 2 teaspoons dried parsley
- 1/4 teaspoon pepper
- 2 cups mozzarella cheese
Instructions
- Grease a 13 x 9 casserole dish. Preheat the oven to 350.
- Add the rice, turkey, broccoli, onions, celery, carrots, and garlic to the casserole dish. Toss to combine.
- In a small pot, combine the broth, milk, cornstarch, mustard powder, parsley, and pepper. Bring to a boil. Lower the flame and let the sauce simmer until it thickens.
- Pour the sauce over the casserole and stir until thoroughly combined.
- Sprinkle the cheese over the the top of the casserole.
- Bake at 350 degrees for 30 minutes or until the liquid has been cooked off.
- Let it set for 5 minutes before serving.
Nutrition
Calories: 179kcal | Carbohydrates: 16g | Protein: 13g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 42mg | Sodium: 187mg | Potassium: 236mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2052IU | Vitamin C: 12mg | Calcium: 137mg | Iron: 1mg