Turkey And Green Bean Rice Casserole With Crispy Onions
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 45 min · Turkey · gluten-free, high-protein
899 cal
58g protein
70g carbs
43g fat
per serving · estimated
Ingredients
- 1/2 lb cooked turkey breast, cubed
- 1 cup dry long-grain white rice
- 7 oz frozen cut green beans
- 1 10.5 oz can condensed cream of chicken soup
- 1 cup sharp cheddar, shredded
- 1/2 cup crispy fried onions
- 1/2 cup whole milk
- 1 1/2 tbsp unsalted butter
- 2 tsp total black pepper, garlic powder and salt
Method (tap to check — screen stays awake)
- Cook the rice in 2 cups salted water, covered, for 18 minutes until tender and dry, then fluff with a fork.
- Stir the soup with the milk, melted butter, pepper and garlic powder until smooth and pourable.
- Fold in the rice, turkey, green beans and two-thirds of the cheddar until everything is evenly coated.
- Spread into a buttered 9x13 dish and bake at 375F for 20 minutes until the edges bubble steadily.
- Scatter on the remaining cheddar and the fried onions and bake 8 minutes more until the onions are deep brown and the cheese has melted through.
- Let it stand 5 minutes so the rice absorbs the last of the sauce.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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