Ground Turkey Rice Casserole (No Soup) Recipe
This Ground Turkey Rice Casserole is a comforting baked dish featuring lean ground turkey, broccoli, and rice all combined in a creamy homemade cheddar sauce without the use of canned soup. Ready in under an hour, it delivers a wholesome and flavorful family meal with a golden bubbly cheese topping.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Ingredients
Protein and Vegetables
- 1 pound 85% lean ground turkey (or 2 cups cooked, diced turkey, such as leftover roasted turkey)
- 3 heaping cups small broccoli florets, roughly chopped
Dairy
- 2 tablespoons butter
- ½ cup whole milk
- 1¾ cups shredded sharp cheddar cheese, divided
Pantry Staples
- 2 teaspoons olive oil
- 1 ½ teaspoon kosher salt, divided
- ¼ teaspoon freshly ground black pepper
- 2 tablespoons all-purpose flour
- 1½ cups low-sodium chicken broth
- ½ small yellow onion, finely diced
- 2 cloves garlic, minced
- 2 cups cooked long grain white rice
Instructions
- Preheat & Prep: Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish and set it aside while you prepare the ingredients.
- Cook the Turkey: Heat olive oil in a large skillet over medium heat. Add ground turkey and ¼ teaspoon salt, cooking 5-7 minutes while breaking it up until browned and fully cooked. Remove from skillet and set aside. (Skip if using cooked turkey.)
- Sauté the Onion: In the same skillet, add butter, diced onion, and ¼ teaspoon salt. Cook over medium heat for 4-5 minutes until very soft but not browned. Add minced garlic and cook for another 30 seconds until fragrant.
- Make the Sauce: Reduce heat to low. Sprinkle flour over onions, stirring constantly for about 1 minute to cook the flour. Gradually whisk in the chicken broth and milk to avoid lumps. Simmer 2-3 minutes until the sauce thickens slightly.
- Add Broccoli and Cheese: Stir in broccoli florets and simmer for 2-3 minutes until bright green and just tender, careful not to overcook. Turn off heat and add 1 cup of shredded cheddar cheese, stirring until melted and smooth. Season with remaining salt and black pepper.
- Assemble the Casserole: In the prepared baking dish, combine cooked turkey and cooked rice. Pour the cheese and broccoli sauce over them and stir gently to coat everything evenly. Sprinkle the remaining ¾ cup cheddar cheese evenly over the top.
- Bake: Cover the dish loosely with foil and bake for 20 minutes. Then uncover and continue baking 5-10 minutes more, until the casserole is bubbly and the cheese topping is golden and melted.
- Rest and Serve: Allow the casserole to rest for a few minutes after baking to let the sauce thicken and the rice absorb moisture. Serve warm.
Notes
- Rice: Use leftover cooked or pre-cooked frozen rice for convenience, or cook 1 cup dry long grain white rice according to package instructions.
- Turkey: When using cooked diced turkey, the olive oil step is not necessary.
- Broccoli: Bagged broccoli florets are convenient but chop them roughly for even cooking. Frozen broccoli works too but defrost and squeeze out excess liquid before use to prevent watery casserole.
- Resting Time: Resting the casserole after baking helps rice absorb extra liquid and allows the cheese sauce to set for better texture.
