Turkey, Broccoli and Wild Rice Casserole

Nutritional Information

Per serving

Calories:

710 (1/4 recipe)

Protein:

72 g

Fat:

47 g

Carbohydrates:

41 g

Sodium:

1140 mg

Credit
Zeno (Nicole Harling - Culinary Cool)

1 cup uncooked wild rice blend, rinsed – should equal about 2.5 - 3 cups once cooked
1 lb broccoli
4 tbsp butter
1 cup chopped yellow onion
1 tsp minced garlic
1 tsp dijon mustard
2 tbsp flour
1 cup whole milk
1 cup poultry broth
8 oz cheddar cheese, grated
4 cups cubed cooked turkey - about 1 lb
salt and pepper to taste
1/2 cup slivered almonds

If you want to speed up the process, you can use microwaveable wild rice, just ensure you have between 2.5 and 3 cups of cooked rice.

Cook rice in rice cooker per package directions.
While rice is cooking, move on to the broccoli. In a large pot, bring water to a boil. Salt generously. Meanwhile, cut broccoli into 1-inch florets. Peel the stem, and chop into large chunks. Boil for 2-3 minutes, then drain and set aside.
Preheat oven to 375 degrees F.
In a large skillet over medium heat, melt butter. Sauté onions until soft. Add garlic and Dijon to the pan and cook for 1 minute.
Add the flour and whisk until combined. Cook for another 1 minute, whisking constantly.
Slowly add the milk, whisking constantly. Then, add in the broth. Bring to a simmer, whisking constantly, and cook until thickened, about 5 -6 minutes.
Remove from the heat and stir in 1 cup of the cheese.
Stir in cooked wild rice, turkey and broccoli. Season to taste with salt and pepper.
Transfer to a 9x9 inch baking dish, and top with remaining cheese. Sprinkle with almonds. Bake for 20-30 minutes, or until bubbly and cheese has melted.