Turkey and Brown Rice Casserole

This recipe tastes rich, but has very little fat. *After reading Annacia's review I realized, she is right and wanted to mention that if using chicken or all white meat turkey, chicken broth would be the best choice. When I use beef broth, I use Imagine Organic Beef Broth, which has a mild, more subtle taste than other beef broths and I always use dark and light turkey meat.*

• Ready In: 50 mins
• Serves: 5

Ingredients

• 1⁄2 cup  uncooked brown rice
• 1 3⁄4 cups beef broth or 1 3⁄4 cups chicken broth
• 1⁄4 cup whole wheat flour
• 1⁄4 teaspoon poultry seasoning
• 1⁄4 teaspoon black pepper
• 1  small onion, chopped
• 1⁄2 cup  red pepper, chopped
• 1  cup  75% low-fat cheddar cheese, grated and divided
• 1⁄2 cup  frozen peas and carrot, cooked
• 2  cups  cooked turkey, diced
• 2  tablespoons  seasoned bread crumbs

Directions

1. Cook brown rice according to package directions.
2. While rice is cooking, pour broth into a large sauce pan.
3. Whisk in whole wheat flour.
4. Cook and stir with whisk, over medium heat, until mixture thickens and begins to bubble.
5. lower heat to low and stir in poultry seasoning and black pepper.
6. Stir in half of the cheddar cheese and mix until cheese melts.
7. Stir in red pepper and onion.
8. When rice is cooked add to pan with broth mixture along with cooked turkey and cooked peas and carrots.
9. Spray a square or round casserole dish with cooking spray.
10. Pour contents of pan into casserole dish.
11. Sprinkle top with remaining cheddar cheese and then bread crumbs.
12. Bake in a pre-heated 350 degree oven for 30-35 minutes.