Simple Turkey and Rice Casserole Dinner in 40 Mins

Instructions:

1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish. Note: This prevents the rice from sticking to the corners.
2. In a large saucepan, melt the 4 tbsp butter over medium heat and sauté the diced onion until translucent and soft, which usually takes about 5 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
3. Sprinkle the 1/4 cup flour over the buttery onions. Whisk constantly for 2 minutes until the mixture smells slightly nutty. Note: Cooking the flour is vital to avoid a pasty flavor.
4. Slowly pour in the 2 cups milk and 1 cup chicken stock, whisking vigorously. Continue cooking over medium heat until the sauce thickens enough to coat the back of a spoon.
5. Remove the pan from the heat. Stir in the smoked paprika, nutmeg, salt, pepper, and 1 cup of the grated cheddar. Whisk until the cheese is completely melted and the sauce is glossy.
6. In a large mixing bowl, toss the 3 cups turkey, 3 cups rice, and 3 cups broccoli together. Pour the warm cheese sauce over the top and fold gently until every grain of rice is coated.
7. Transfer the mixture into your prepared baking dish, spreading it out into an even layer. Note: Don't pack it down too hard; you want air pockets for the sauce to bubble through.
8. Sprinkle the remaining 1 cup of cheddar cheese over the top. For extra crunch, you could add a handful of breadcrumbs here.
9. Bake for 25 minutes until the edges are bubbling and the cheese is golden brown. If you want a darker crust, pop it under the broiler for the last 2 minutes.
10. Remove from the oven and let it sit for 5 minutes before serving. This is the hardest part, but it ensures the casserole doesn't fall apart on the plate.