Recipes

Turkey Rice Casserole

It’s time to talk turkey. Long after Thanksgiving this turkey and rice casserole will be ruffling feathers.
Print Recipe

Course Casserole, Pasta, Rice & Grains
Cuisine American

Servings 4 servings
Calories 1788.3 kcal

Ingredients

  

  • 16 ounce(s) lean ground turkey
  • 1/2 cup(s) chopped onion
  • 1/2 cup(s) chopped bell pepper
  • 2 teaspoon(s) chili powder
  • 1/2 teaspoon(s) salt
  • 1/2 teaspoon(s) pepper
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 cup(s) instant rice, uncooked
  • 1 (8 oz) can tomato sauce
  • 1 cup(s) shredded Cheddar cheese

Instructions

 

  • Preheat oven to 375 degrees.
  • Cook rice according to package directions; set aside.
  • Spray an 8″x8″ baking dish with baking spray; set aside.
  • In a large skillet, cook turkey, onion, and bell pepper until turkey is no longer pink.
  • Stir in chili powder, salt, rice and cheese.
  • Stir well to combine.
  • Pour mixture into prepared baking dish.
  • Bake 15-20 minutes or until heated through and cheese melts.

Nutrition

Calories: 1788.3kcalCarbohydrates: 82.04gProtein: 159.15gFat: 94.25gSaturated Fat: 35gCholesterol: 583.34mgSodium: 2487.17mgFiber: 8.84gSugar: 6.13g

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