BROCCOLI TURKEY CASSEROLE RECIPE: HOW TO MAKE IT
I've served this hearty casserole for after-Christmas luncheons, and everyone always asks for the recipe! —Muriel Shand, Isanti, Minnesota
Provided by Taste of Home
Categories Dinner
Total Time 45 minutes
Prep Time 20 minutes
Cook Time 25 minutes
Yield 8 servings.
Number Of Ingredients 10
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°.
Nutrition Facts : Calories 344 calories, FatContent 17g fat (7g saturated fat), CholesterolContent 84mg cholesterol, SodiumContent 758mg sodium, CarbohydrateContent 20g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 26g protein.
CHEESY MEATBALL CASSEROLE RECIPE (WITHOUT PASTA) | KITCHN
Steps:
- Arrange a rack in the middle of the oven and heat the oven to 350°F. Lightly coat a 9x13-inch or 3-quart baking dish with cooking spray. Prepare the following, placing them all in a large bowl as you complete them: Grate 1/2 medium yellow onion on the large holes of a box grater directly into the bowl to capture its juices (about 1 cup). Mince 3 garlic cloves, finely chop 1/4 cup fresh parsley leaves, and finely grate 2 ounces Parmesan cheese (about 1/2 cup).
- Add 1 1/2 pounds lean ground beef, 1/2 cup plain breadcrumbs, 1 large egg, 2 teaspoons Italian seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper to the bowl. Gently mix with your hands until combined and no pockets of dry breadcrumbs remain.
- Grate 8 ounces mozzarella cheese on the large holes of the box grater (about 2 cups). Pour half of jar of marinara sauce (about 1 1/2 cups) into the bottom of the prepared baking dish and spread it into an even layer with a spoon.
- Form the mixture into 1 1/2-inch meatballs (about 2 heaping tablespoons each), wetting your hands with water as needed to prevent sticking, and arrange the meatballs in a single layer nestled in the sauce as they are made. (It’s OK if they are touching). You should have about 28 meatballs.
- Spoon the remaining sauce evenly over the tops of the meatballs and sprinkle the mozzarella cheese evenly over the top.
- Bake until the cheese is lightly browned, the sauce is bubbling around the edges, and the meatballs are cooked through (or an instant-read thermometer inserted into the center of a meatball registers at least 165°F), 35 to 40 minutes. Garnish with more parsley leaves, if desired.
Nutrition Facts : SaturatedFatContent 18.7 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 15.4 g, SugarContent 6.2 g, ServingSize Serves 8, ProteinContent 35.1 g, FatContent 40.6 g, Calories 571 cal, SodiumContent 1063.8 mg, FiberContent 2.2 g, CholesterolContent 0 mg
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