Are you craving a mouthwatering, easy-to-make meal that combines the perfect blend of tender turkey, nutritious broccoli, and creamy, cheesy goodness? Look no further! This Turkey Broccoli and Rice Divan is about to become your new family favorite, promising a delicious dinner that's both satisfying and simple to prepare. In just 50 minutes, you'll transform ordinary ingredients into an extraordinary casserole that will have everyone asking for seconds!
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 2 cups cooked turkey, shredded
- 2 cups broccoli florets
- 2 cups cooked rice
- 1 can cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1/2 cup milk
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish to prevent sticking.
- Steam the broccoli florets for 3-4 minutes until bright green and slightly tender but still crisp. Drain and set aside.
- In a large mixing bowl, combine cream of mushroom soup, milk, garlic powder, and onion powder. Whisk until smooth and well blended.
- Add shredded turkey, steamed broccoli, and cooked rice to the soup mixture. Gently fold all ingredients together until evenly coated.
- Transfer the mixture into the prepared baking dish, spreading it evenly with a spatula.
- Sprinkle shredded cheddar cheese evenly across the top of the casserole.
- Cover the baking dish with aluminum foil and bake for 20 minutes.
- Remove foil and continue baking for an additional 10 minutes, or until cheese is melted and edges are lightly golden brown.
- Remove from oven and let stand for 5 minutes before serving to allow the casserole to set.
- Serve hot, garnishing with fresh parsley or additional cheese if desired.
Tips
- Use leftover roasted or rotisserie turkey for extra flavor and convenience.
- For best results, steam broccoli just until bright green to maintain its crisp texture and nutritional value.
- Make sure to whisk the soup and milk mixture thoroughly to prevent lumps.
- Don't overcook the casserole - the cheese should be melted and golden, not burnt.
- Let the dish rest for 5 minutes after baking to help it set and make serving easier.
- For a healthier version, use low-fat cream of mushroom soup and reduced-fat cheese.
- Add a sprinkle of breadcrumbs on top before the final bake for a crispy texture.
- This dish is perfect for meal prep - it reheats wonderfully and tastes great the next day!
Nutrition Facts
Calories: 254kcal
Carbohydrates: 24g
Protein: 18g
Fat: 9g
Saturated Fat: 5g
Cholesterol: 49mg
