Easy Broccoli Rice Casserole with Turkey
User Reviews
4.9
Easy Broccoli Rice Casserole with Turkey
Description
Easy Broccoli Rice Casserole with Turkey features instant rice cooked briefly in chicken broth to absorb flavor, then mixed with a duo of cream soups and sour cream to create a creamy base. The addition of chopped cooked turkey and steamed broccoli florets adds protein and vegetable elements to the dish. Seasonings like poultry seasoning, garlic powder, and black pepper enhance the savory profile. A topping made from melted butter, crushed crackers, and shredded cheddar cheese adds a crunchy, cheesy crust after baking. The dish is baked until heated through and lightly browned on top, making a warm, hearty casserole that blends creamy and crisp textures.
The combination of soups and sour cream binds the ingredients, while the layering of cheese inside and on top creates richness and a pleasing cheesy texture. Baking melts the cheeses and crisps the crumb topping for contrast. While the broccoli holds its tender-crisp texture inside, the turkey contributes mild savory flavor, making it a practical dish for using cooked turkey. This casserole works well as a fulfilling dinner alongside simple salads or steamed vegetables.
Adjustments can be made in the quantities of broccoli and turkey depending on preference. Using instant rice keeps preparation time manageable, and optional seasoning tweaks allow customizing flavor balance. Leftovers can be reheated for subsequent meals, making this a useful recipe for weeknight dinners or holiday turkey leftovers.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cups instant white rice Great Value brand
- 2 cups chicken broth reduced sodium
- 10.5 ounces cream of mushroom soup 1 can, Great Value brand
- 10.5 ounces cream of chicken soup 1 can, Great Value brand
- ½ cup sour cream Great Value brand
- ¼ cup milk
- ½ teaspoon poultry seasoning
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- 3-4 cups turkey cooked, chopped
- 4 cups broccoli florets
- 1 ½ cups cheddar cheese shredded
TOPPING
- 3 tablespoons butter melted
- 1 cup crackers any kind, crushed
- 1 cup cheddar cheese shredded
Instructions
- Preheat oven to 375°F.
- Cook onion in olive oil in until softened, about 5 minutes.
- Add chicken broth and bring to a boil. Stir in rice, cover and turn off heat. Let sit covered 5 minutes.
- Steam broccoli until tender crisp.
- In a large bowl combine cooked rice, cream of mushroom soup, cream of chicken soup, sour cream, milk, seasonings, turkey, broccoli and 1 ½ cups cheddar cheese.
- Spread into a greased 9×13 pan.
- Combine topping ingredients in a small bowl. Sprinkle over casserole and bake 35 minutes or until hot & bubbly and lightly browned. Serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 433 kcal
% Daily Value*
| Calories | 433 | 22% |
| Carbohydrates | 24g | 8% |
| Protein | 27g | 54% |
| Fat | 25g | 38% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 113mg | 38% |
| Sodium | 562mg | 23% |
| Potassium | 408mg | 9% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 895IU | 18% |
| Vitamin C | 45.9mg | 51% |
| Calcium | 321mg | 32% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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