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Turkey and Rice Casserole
This casserole is a delicious and satisfying way to use up leftover turkey. The rice and vegetables provide a hearty base, and the cheese adds a rich and creamy flavor. You can also add other ingredients to the casserole, such as chopped bell peppers, peas, or corn. Enjoy!
Method
- Preheat the oven to 375 degrees Fahrenheit / 190 Celsius / Gas Mark 5 .
- Heat the oil in a large saucepan over medium heat. Add the onion and garlic, and cook until the onion is softened, about 5 minutes.
- Add the rice to the saucepan, and stir to coat with the onion and garlic.
- Pour in the chicken broth and water, and add the frozen vegetables, salt, and pepper. Bring the liquid to a boil, then reduce the heat to low and cover the saucepan. Simmer for 20 minutes, or until the rice is cooked and the liquid is absorbed.
- Stir in the shredded turkey and half of the shredded cheese.
- Transfer the rice mixture to a casserole dish, and sprinkle the remaining cheese on top.
- Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve the casserole hot, garnished with additional cheese and herbs if desired.
Preparation Time: 10 mins
Cooking Time: 50 mins
Oven Temperature: 375 degrees Fahrenheit / 190 Celsius / Gas Mark 5
Ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 190g uncooked white rice
- 475ml chicken broth
- 235ml water
- 220g frozen mixed vegetables
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 440g cooked, shredded turkey
- 220g grated cheese