Creamy Turkey and Wild Rice Casserole

Ingredients

Quantities are for 4 servings.

• 1 lb Ground turkey
• 1 cup (dry) Long grain and wild rice blend
• 2 cups Chicken broth
• 8 oz Mushrooms, sliced
• 1 each Yellow onion, diced
• 2 stalks Celery
• 2 each Carrots
• 2 cloves Garlic
• 4 oz Cream cheese
• 1/2 cup Milk
• 8 oz Sharp cheddar cheese, shredded
• 1 tbsp Vegetable oil
• 1 tbsp Butter
• 1 tsp Dried thyme
• 1 tsp Salt
• 1/2 tsp Black pepper

Instructions

1. Rinse the mushrooms and carrots, then slice the mushrooms, dice the carrots and celery, and dice the onion. Heat the oil and butter in a large oven-safe Dutch oven or deep skillet over medium-high heat.
2. Add the ground turkey, breaking it up with a spoon, and cook 6-8 minutes until no pink remains (165°F). Wash your hands after handling the raw turkey.
3. Add the mushrooms, onion, carrots, and celery and cook 6-8 minutes, until the mushrooms release their liquid and it cooks off. Add the garlic, thyme, salt, and pepper for 30 seconds.
4. Stir in the rice, the chicken broth, and 1/2 cup water. Bring to a boil, then cover, reduce the heat to low, and cook 25-30 minutes, until the rice is tender and the liquid is absorbed (check the package, since blends vary; add a splash of water if it gets dry before the rice is done).
5. While the rice cooks, heat the oven to 375°F. When the rice is tender, stir in the cream cheese and milk until melted and creamy, and half of the cheddar.
6. Sprinkle the remaining cheddar over the top and bake uncovered 15 minutes, until the cheese is melted and bubbling. Let it stand 5 minutes before serving.