RICE AND GROUND TURKEY CASSEROLE RECIPES

Steps:

• Preheat the oven to 425 degrees F. Grease a 9-by-13-inch baking dish with nonstick cooking spray or butter.
• Spread the rice in an even layer in the baking dish.
• Bring a medium pot of generously salted water to a boil. Add the broccoli florets, and boil or steam until crisp-tender, 2 to 3 minutes. Drain well and add broccoli layer on top of the rice layer in the casserole pan.
• Meanwhile, in a large saucepan over medium-high heat, melt the cream cheese with the milk. Add the seasonings and stir to combine. Next, add the cheddar cheese and sour cream and stir to combine. Then add the turkey or chicken chunks and just heat through.
• Pour the turkey (or chicken) cream sauce over the top of the broccoli-rice layers.
• Mix the melted butter with the panko and toss to combine. Sprinkle panko over the top of the casserole.
• Bake for 20 - 25 minutes or until the panko is golden brown and the sauce is bubbling; let stand for 5 minutes before serving.

Steps:

• In a large skillet, saute onion and celery in butter until tender. Stir in the turkey, broccoli, soups and rice; transfer to a greased shallow 2-1/2-qt. baking dish., Bake, uncovered, at 350° until bubbly, 25-30 minutes. Sprinkle with cheese and french-fried onions; bake until cheese is melted, about 5 minutes longer.
  Freeze option: Sprinkle cheese and french-fried onions over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.