Tuesday, October 10, 2017

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

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