Spiced Turkey Broccoli & Cheese Casserole – Cheesy goodness! It’s a delicious, flavorful, home-cookin meal the whole family will enjoy…and go back for more!
If you’re looking for a new twist on a familiar classic, this is a great option.
Ingredients
- 1 cup Spiced Lemon Turkey
- 2-2.5 cups Basmati Rice, cooked (1 C, uncooked will yield appx 3 C cooked)
- 1 head Broccoli crowns (cauliflower or a mix of both works well)
- 3 TBSP All Purpose Flour, (gluten-free, as needed)
- 1 tsp Sea Salt and Ground Pepper
- 1/2 tsp Paprika
- 1/2 tsp Ground Mustard
- 3 TBSP Butter
- 2 cups Milk
- 3 TBSP Cream Cheese
- 2-2.5 cups Shredded Cheddar Cheese, (mix of medium and sharp as available)
Directions
- Preheat oven to 350 degrees F.
- Blanch the broccoli crown in water for a couple minutes. Turn off the heat and drain before they get too mushy.
- Put drained broccoli back into the pot and lightly toss in some salt and pepper, then set aside until ready to mix into the casserole.
- Heat butter in a skillet on medium low heat. (If you desire more onion, add some minced onion here until translucent. Onions are part of the prepared ground turkey recipe, so this isn’t necessary.)
- Add flour, salt, and pepper and whisk for appx 2 minutes.
- Slowly whisk in milk until the liquid is completely incorporated in the roux. Stirring constantly. (You may have to lower the temp a bit to avoid burning the mixture.)
- Once the mixture is smooth, but thickened add the cream cheese, ground mustard, paprika, and all except 1/2 cup of shredded cheese. Whisk gently, but consistently until the mixture is smoothed again.
- In a large bowl combine the rice, turkey, and cheese mixture. Once the ingredients are well mixed, add the broccoli and gently fold it into the mixture.
- Pour the entire mix into the baking dish and spread it out evenly. Then top with the remaining shredded cheese.
- Bake uncovered for 30-35 minutes. Then let cool for appx 10 min.
