Turkey Rice & Vegetable Casserole

29 Nov Turkey Rice & Vegetable Casserole

Posted at 09:15h in Chicken & Turkey, Recipes by
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Serves 4 to 6

2 cups cooked white or brown rice
1½ cups “chopped” cooked turkey
1 cup “thawed” frozen mixed vegetables
1 cup “shredded” Cheddar cheese
1 cup “shredded” Monterey Jack cheese
½ cup “chopped” onion
¼ cup “chopped” fresh cilantro
½ cup Panko bread crumbs
3 tablespoons “melted” butter
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon dried thyme
¼ teaspoon salt
¼ teaspoon pepper or more to taste
1 can (4 oz.) “chopped” green chiles
1 can (12 oz.) evaporated milk
2 eggs (beaten)

Preheat oven to 350°F

Lightly grease a casserole dish (2-quart) and set it aside.

In a large bowl, combine all the ingredients by thoroughly stirring them together.
Pour the mixture into the casserole dish. Sprinkle some Panko crumbs over the top to add some texture/crunch to the dish.

Bake in the oven for 45 to 55 minutes or until the casserole is golden brown.

Diva Tips:

• Substituting chicken for the turkey allows this dish to be fabulous any time of the year.
• A package of plain bread crumbs from the local market may be substituted for the Panko crumbs.

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