Turkey Rice Casserole Recipe
Ingredients
2 tablespoons vegetable oil
1 medium-sized onion, finely chopped
1 clove garlic, finely chopped
1 pound ground raw turkey, thawed if frozen
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon salt
1/2 teaspoon crushed red pepper flakes
1 celery stalk, finely chopped
1 16-ounce can tomatoes
1 8-ounce can tomato sauce
1/2 cup water
3 cups cooked brown rice
1 cup cottage cheese
1 egg
6 ounces mozzarella cheese, grated
1/4 cup freshly grated Parmesan cheese
Directions
1. Heat the oil in a medium-sized saucepan and saute the onion and garlic until tender but not browned. Add the turkey and cook, stirring, until all pink has disappeared.
2. Add the oregano, basil, salt, pepper flakes, celery, tomatoes, tomato sauce, and water. Bring to a boil and sunmer for 25 minutes.
3. Mix together the rice, cottage cheese, and egg and spoon half the mixture over the bottom of a buttered 2 1/2-quart baking dish. Pour over half the tomato sauce, sprinkle with half the mozzarella. Repeat with the remainder of the rice, sauce, and mozzarella. Sprinkle with Parmesan and bake in a 350-degree oven for 35 minutes.
2. Add the oregano, basil, salt, pepper flakes, celery, tomatoes, tomato sauce, and water. Bring to a boil and sunmer for 25 minutes.
3. Mix together the rice, cottage cheese, and egg and spoon half the mixture over the bottom of a buttered 2 1/2-quart baking dish. Pour over half the tomato sauce, sprinkle with half the mozzarella. Repeat with the remainder of the rice, sauce, and mozzarella. Sprinkle with Parmesan and bake in a 350-degree oven for 35 minutes.
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