Turkey Casserole
Ingredients
Vegetables
-
4
cups
cubed butternut squash
-
1
large
carrot, diced
-
½
medium
yellow onion, minced
Cooking Essentials
-
1.5
tablespoons
olive oil
-
¾
teaspoon
salt, divided
-
¼
teaspoon
ground pepper
-
1.5
cups
long-grain white rice, uncooked
-
3
cups
water
-
3
tablespoons
unsalted butter
-
3
tablespoons
all-purpose flour
-
1.5
cups
chicken or turkey broth
-
⅓
cup
heavy cream
-
1
tablespoon
Worcestershire sauce
-
2
teaspoons
garlic powder
Cheese and Proteins
-
1
cup
shredded parmesan cheese, divided
-
1.5
cups
frozen peas
-
½
cup
frozen corn
-
2
heaping cups
shredded, cooked turkey
Instructions
- Preheat the oven to 375ºF and prepare the veggies by placing butternut squash, carrot, and onion on a baking sheet with olive oil, salt, and pepper, then bake for 17 minutes.
- Cook the rice by boiling it with water, then simmer until the water is absorbed, about 15-20 minutes.
- Make the roux by melting butter in a saucepan, whisking in flour, then gradually adding chicken broth and cream until thickened. Stir in Worcestershire sauce, garlic powder, salt, and parmesan cheese until melted.
- Combine the roasted veggies, cooked rice, frozen peas and corn, shredded turkey, and cheese sauce in a casserole dish, then sprinkle with remaining parmesan cheese.
- Bake for 20 minutes until everything is heated through.
Nutrition Facts (estimated)
Servings
8
Calories
357
Total fat
14g
Total carbohydrates
48g
Total protein
11g
Sodium
0mg
Cholesterol
0mg
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