Savory Turkey and Rice Casserole

1Preparation Preheat the oven to 375°F (190°C). Grease a 9x13 inch baking dish with cooking spray.

2Cooking the Rice In a medium saucepan, bring 2 cups of chicken broth (2 cups) to a boil. Stir in the rice, reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and the liquid is absorbed. Fluff the rice with a fork and set aside.

3Cooking the Turkey In a large skillet, heat the olive oil (1 tablespoon) over medium heat. Add the ground turkey (1 lb), onion (1), and carrot (1 large). Cook, stirring frequently, until the turkey is no longer pink and the vegetables are tender, about 7-8 minutes. Season with salt (½ teaspoon) and pepper. Remove from heat and set aside.

4Steaming the Vegetables In a large pot fitted with a steamer basket, bring 1 inch of water to a boil. Add the broccoli (1 head) florets and green beans (1 cup) to the steamer basket. Cover and steam for 4-5 minutes or until the vegetables are tender-crisp. Remove from heat and set aside.

5In a separate saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes or until the mixture is smooth and bubbly.

6Gradually whisk in the milk (2 cups), garlic powder (¼ teaspoon), onion powder (¼ teaspoon), paprika (¼ teaspoon), thyme, salt (½ teaspoon), and pepper. Cook and stir until thickened and bubbly.

7Assembling the Casserole In the prepared baking dish, layer the cooked rice, turkey mixture, steamed vegetables, and shredded cheddar cheese (½ cup).

8Pour the sauce over the casserole, covering all ingredients evenly.

9Baking the Casserole Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 5-10 minutes or until the cheese is melted and bubbly.

10Let the casserole stand for 5-10 minutes before serving. Enjoy!