Turkey & Wild Rice Casserole

It's the perfect leftover meal from Thanksgiving when you can't imagine eating any more turkey! A casserole with no canned soup, no full fat creams or a bunch of cheese. Healthy, loaded with veggies & completely family friendly for those picky little (and big) eaters! 

🍗Turkey & Wild Rice Casserole🍗

Ingredients:

- 1.5 Cup Cooked Turkey Leftovers

- 2 Cups Cooked Wild Rice

- 1.5 Cup mushrooms, chopped

- 3 Celery stalks, chopped

- 1/2 Onion, chopped

- 3/4 cup frozen Peas 

- 1 Cup Chicken or Turkey Bouillion (I use better than bouillion organic brand)

- 3 tbsp Whole Wheat flour

-1 tbsp coconut oil

- 1 tsp garlic powder

- 1/3 cup shredded Parmesan 

- 1/4 cup whole wheat Panko Crumbs

Directions:

1. Preheat oven to 375.

2. Heat coconut oil in large pan. Add onion, mushrooms, garlic, celery and cook for 5 minutes or until mushrooms are browned. Add peas and turkey. cook another 5 minutes.

3. Sprinkle flour over veggies and mix (it makes a little paste). Pour chicken broth over and let simmer to make a sauce.

4. Put cooked rice into greased casserole dish and top with the veggies and sauce.

5. Sprinkle Parmesan cheese on top then the Panko crumbs. I have mine a light spray with olive oil spray to help the crumbs brown.

6. Put in oven uncovered for 30-45 minutes until it's warm through 🍗

*21 Day Fixers*

1.5 serving = 1 green, 2 yellow, .5 red, 1 tsp