Cheesy Turkey, Broccoli & Rice Casserole

Ingredients

• 1 tbsp canola oil
• 1 lb lean ground turkey, thawed
• 1 cup onion, diced
• 1 cup celery, diced
• 2 cloves garlic, minced
• 4 oz white mushrooms, sliced
• 2 cups fresh or frozen broccoli florets, chopped
• 1/4 cup water
• 1 cup dry Minute Rice (or use 2 cups cooked rice)
• 1 cup water
• 1 can condensed, low sodium Cream of Chicken Soup or use recipe in the files
• 1 cup Trader Joe’s shredded Swiss & Guyere cheese
• Trader Joe’s 21 Salute
• Freshly ground black pepper

Directions

Preheat oven to 375°F

Place canola oil and turkey in a large skillet and break into smaller pieces. Cook over medium heat until the meat is fully cooked and broken into smaller crumbles. Remove from the heat and place crumbles into a large mixing bowl.

Place the diced onion, diced celery, garlic and sliced mushrooms in the skillet and cook until the vegetables are limp. Remove from the heat and add the vegetables to the meat crumbles.

Place the chopped broccoli in the skillet with ½ cup water and cook over medium heat until the broccoli is partially cooked but still bright green. Add the broccoli to the bowl.

Prepare the Minute Rice – 1 cup of dry rice and 1 cup of water to make two cups of rice. Add the rice to the meat and vegetables.

Mix a can of low sodium condensed cream of chicken soup into the bowl and mix it all up. Season to taste with salt substitute (21 Salute from Trader Joe’s or Kirkwood No Salt Seasoning from Costco) and a bit of freshly ground pepper.

Spray a casserole dish (2.2 qt/2L) with cooking spray and put all the ingredients into the dish. Top with one cup of shredded cheese. I used Swiss & Guyere but Cheddar could also be used.

Place into oven and bake at 375°F for 30 minutes or until the vegetables are fully cooked and the cheese has all melted.

Remove from the oven and place on a rack to cool for 10 minutes before serving.

Accompany with a fresh, crisp salad.