Who doesn’t love a casserole? This Turkey, Broccoli & Wild Rice Casserole is gooey, gooey, delicious and so easy to make! Great way to use up leftover turkey too!
“I get by with a little help from my friends….”, yes, this Beatles song quote fits perfectly for todays post. Even I get in grumpy moods and don’t feel like really cooking but there are mouths to feed so I will gladly cheat a bit to throw something together. Today was one of those days!
Last night I roasted off a whole turkey breast (notice the missing corner in pic, well I can’t help myself when anything first comes out of the oven haha!) with the intentions of making a few meals out of it.
So today I went rummaging around the kitchen to see what else I could find. What was I keeping in mind? Well a few readers have requested fast, easy, use of leftovers and budget friendly.
This one hits on all of those! A little help from these friends: Birdseye Steamfresh Broccoli in a light cheese sauce & Near East Original Wild Rice. While I use my roasted turkey in the recipe, you can easily substitute whatever you have on hand.
You may be thinking, wait, didn’t we do this recipe already?? Well, yes I have done a very similar one, my Chicken Broccoli and Cheddar Bake, but that one was not as fast or as simple as this one but they are equally yummy!
Turkey, Broccoli & Wild Rice Casserole
1 1/2 cups diced up turkey breast
1 box Near East Original Wild Rice
1 bag Birdseye Steamfresh Broccoli
2 Tbsp flour
1 1/2 cups fat free milk
a handful of shredded cheddar
Oven at 375 degrees.
Cook the broccoli according to the packaging and set aside.
In a large saute pan, cook the rice according to the directions on the package. Once most of the liquid has been absorbed sprinkle the rice with the flour and stir to mix. Stir in the milk and let it simmer until it has thickened.
Mix in the broccoli and stir to combine.
Stir in the diced turkey. Place the mixture into a baking dish and sprinkle the cheddar over top.
Bake for approx 12-15 minutes until bubbly and the cheese has melted.
*this is my original recipe*