Family Creamy Rice Casserole with Turkey, Broccoli, and Cheddar Oat Crust

Instructions

1. 1

   Preheat the oven to 200 °C / 400 °F and lightly grease a roughly 23 x 33 cm (9 x 13 inch) baking dish.

2. 2

   Place the rice, water, and 1/2 teaspoon of the salt in a saucepan. Bring to a boil, reduce the heat, cover, and cook for 15 minutes until the rice is tender. Remove from the heat and let it rest for 5 minutes.

3. 3

   Meanwhile, cook the broccoli in boiling water with a pinch of salt for 2 minutes. Drain and briefly rinse with cold water to keep its color. Set aside.

4. 4

   Heat the olive oil in a large skillet over medium heat. Add the onion and cook for 4 minutes until softened. Stir in the garlic and cook for 30 seconds more.

5. 5

   Add the ground turkey to the skillet along with the sweet paprika, dried thyme, 1/2 teaspoon salt, and black pepper. Cook for 6 to 8 minutes, breaking it up with a spoon, until the turkey is fully cooked.

6. 6

   In another saucepan, melt the butter over medium heat. Add the all-purpose flour and cook for 1 minute, stirring constantly. Gradually pour in the milk and chicken broth, whisking to prevent lumps. Cook for 3 to 5 minutes until the sauce thickens.

7. 7

   Remove the sauce from the heat and stir in 120 g (4 oz) of the shredded cheddar cheese along with the Dijon mustard until the cheese melts. Taste and adjust with the remaining salt if needed.

8. 8

   In a large bowl, combine the cooked rice, turkey, broccoli, and cheese sauce until evenly mixed. Transfer the mixture to the prepared baking dish.

9. 9

   In a small bowl, mix the old-fashioned oats with the remaining 50 g (2 oz) shredded cheddar cheese. Sprinkle this mixture evenly over the casserole.

10. 10

    Bake for 20 minutes at 200 °C / 400 °F until the casserole is bubbling and the topping is golden. Let it rest for 5 minutes before serving.