A delicious and hearty casserole made with turkey and rice.
Prep
20 minutesCook
1 hour 30 minutesReady In
1 hour 50 minutesLevel
IntermediateRating
/rating_off.png "1 Star")
Loading...| 3 cups cooked turkey, shredded | |
| 2 cups cooked rice | |
| 1 cup frozen peas | |
| 1 cup chopped carrots | |
| 1/2 cup chopped onion | |
| 2 cloves garlic, minced | |
| 2 tablespoons olive oil | |
| 1 can cream of mushroom soup | |
| 1/2 cup chicken broth | |
| 1 teaspoon dried thyme | |
| 1/2 teaspoon salt | |
| 1/4 teaspoon black pepper | |
| 1 cup shredded cheddar cheese |
| 1. | Preheat oven to 350°F (175°C) and grease a casserole dish. |
| 2. | In a large skillet, heat the olive oil over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. |
| 3. | Add the carrots and peas to the skillet and cook for an additional 5 minutes. |
| 4. | In a large bowl, combine the cooked turkey, cooked rice, vegetable mixture, cream of mushroom soup, chicken broth, dried thyme, salt, and black pepper. Mix well. |
| 5. | Transfer the mixture to the greased casserole dish and sprinkle the shredded cheddar cheese on top. |
| 6. | Bake in the preheated oven for 30-40 minutes, until the cheese is melted and the casserole is heated through. |
| 7. | Remove from the oven and let cool for a few minutes before serving. |
| 8. | Enjoy! |
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