Turkey Rice Bake Recipe
Ingredients
1 can (10 3/4 ounces) condensed cream of mushroom soup
1/2 cup low-fat milk
1 1/2 teaspoons dried thyme, crumbled
1/2 teaspoon lemon juice
1/4 teaspoon black pepper
2 cups diced leftover cooked turkey
2 cups leftover cooked long-grain brown or white rice
1 package (10 ounces) frozen broccoli spears, thawed and drained
2 teaspoons unsalted butter or margarine
1/4 cup seasoned dry bread crumbs
1 tablespoon grated Parmesan cheese
Directions
Preheat the oven to 350° F.
Combine the soup, low-fat milk, thyme, lemon juice, and pepper in a large mixing bowl.
Set aside 1/2 cup of the mixture.
Add the turkey and rice to the bowl and toss well to mix.
Lightly coat an 8" x 8" x 2" baking dish with nonstick cooking spray.
Spoon the turkey mixture into the dish, arrange the broccoli on top, then pour the reserved 1/2 cup soup mixture evenly over all.
Melt the butter in a small saucepan, then stir in the bread crumbs and cheese.
Scatter evenly over the casserole.
Bake, uncovered, for 30 minutes or until the topping is lightly browned and the mixture underneath is bubbling
Combine the soup, low-fat milk, thyme, lemon juice, and pepper in a large mixing bowl.
Set aside 1/2 cup of the mixture.
Add the turkey and rice to the bowl and toss well to mix.
Lightly coat an 8" x 8" x 2" baking dish with nonstick cooking spray.
Spoon the turkey mixture into the dish, arrange the broccoli on top, then pour the reserved 1/2 cup soup mixture evenly over all.
Melt the butter in a small saucepan, then stir in the bread crumbs and cheese.
Scatter evenly over the casserole.
Bake, uncovered, for 30 minutes or until the topping is lightly browned and the mixture underneath is bubbling
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