Velveeta Ground Turkey Broccoli Rice Casserole
Creamy, cheesy, and oh-so-comforting, this Ground Turkey, Rice, and Broccoli Casserole melts Velveeta into every bite for a hearty, Midwestern-style weeknight favorite.
Ingredients
- 1 pound ground turkey
- 1/4 cup onion finely chopped
- 2 cloves garlic minced
- 1 (10 ounce bag) frozen broccoli thawed and drained
- 1 (8 ounce package) Velveeta cheese cut into cubes
- 1 (10.5 ounce can) condensed cream of mushroom soup
- 1 (10.5 ounce can) condensed cream of chicken soup
- 1/2 cup milk
- 3 cups cooked long-grain white rice
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 2/3 cup panko bread crumbs
- 2 tablespoons butter melted
Instructions
- Preheat your oven to 350 degrees F and spray a 9x13 baking dish with nonstick spray.
- In a large skillet over medium-high heat, cook the ground turkey and chopped onion until the meat is browned and the onion is soft. Drain any excess grease.
- Reduce the heat to low. Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the cubed Velveeta, cream of mushroom soup, cream of chicken soup, and milk. Stir constantly for 2–3 minutes until the cheese melts and creates a smooth, golden sauce.
- Add the cheesy ground turkey mixture into the baking dish. Stir in the cooked rice (yes, make sure it’s cooked first!), thawed broccoli, paprika, and black pepper into the dish. Mix well until every grain of rice is coated in the cheese sauce.
- In a small bowl, mix the panko bread crumbs with the melted butter, then sprinkle them evenly over the top of the casserole.
- Bake for 25–30 minutes, until the casserole is bubbly and the bread crumbs are golden brown. Serve warm and enjoy!