Ingredients
Casserole
- 3 cups cooked turkey, chopped or shredded
- 3 cups cooked long-grain white rice
- 1 cup frozen peas and carrots
- 3 tbsp unsalted butter
- 1 small yellow onion, diced
- 3 tbsp all-purpose flour
- 1 1/2 cups halal-certified turkey or chicken broth
- 1 cup whole milk
- 1/2 tsp garlic powder
- 1/2 tsp dried thyme
- 3/4 tsp salt, or to taste
- 1/4 tsp black pepper
- 1 1/2 cups shredded cheddar cheese, divided
Topping
- 1/2 cup panko breadcrumbs
- 1 tbsp melted butter
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- Melt 3 tablespoons butter in a large skillet over medium heat.
- Add onion and cook for 4–5 minutes until softened.
- Stir in flour and cook for 1 minute.
- Gradually whisk in broth, followed by milk.
- Cook for 3–5 minutes until slightly thickened.
- Stir in garlic powder, thyme, salt, and black pepper.
- Remove from heat and mix in turkey, rice, peas and carrots, and half of the cheese.
- Spread mixture evenly in prepared baking dish.
- Sprinkle remaining cheese over the top.
- Combine breadcrumbs with 1 tablespoon melted butter and scatter over cheese.
- Bake uncovered for 25–30 minutes, until bubbling and lightly golden.
- Rest 5–10 minutes before serving.
Notes
For make-ahead preparation, assemble the casserole up to one day ahead. Refrigerate without the breadcrumb topping and add the topping immediately before baking.
Approximate nutrition per serving:
Calories 390 | Protein 27g | Carbohydrates 32g | Fat 17g | Fiber 2g | Sodium 520mg
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: American