Monday, October 24, 2016

Greek Casserole with Turkey, Rice, and Feta



This Greek inspired casserole is loaded with ground turkey, a quick cooking tomato sauce, rice, and feta. Bonus? It's healthy and weeknight friendly!

I gotta be honest.... this recipe almost never made it to the blog. Casseroles are really (really) difficult to photograph and it just wasn't that attractive (though most casseroles don't have much visual appeal!). I ultimately decided it should be shared because it's DARN TASTY.

Simply brown ground turkey and onions, simmer it in a flavorful tomato sauce until everything is delicious, then stir in cooked rice, feta, and parsley. Bake. If you can think ahead of time and cook the rice the night before, you can have this on the table even faster!


This may remind you of your favorite stuffed pepper recipe - except without the work!

 
Greek Casserole with Turkey, Rice, and Feta
2 teaspoons olive oil
1 onion, chopped
1 lb lean ground turkey
3 garlic cloves, minced
3/4 teaspoon ground oregano
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (28 ounce) can crushed tomatoes
2 cups cooked brown rice (can sub white rice)
1 cup crumbled feta cheese, divided
1/4 cup chopped flat leaf parsley

Preheat oven to 350 and lightly spray a 2-quart baking dish with cooking spray. Set aside.

In a large skillet over medium-high heat, heat the olive oil. Once hot, add the chopped onion and ground turkey. Cook, breaking up the meat, until the meat is browned through and the onion is soft, about 5 minutes.

Add the garlic, oregano, red pepper flakes, salt, and pepper. Stir to combine and cook 1 minute. Add the crushed tomatoes, bring to a boil, and let simmer for 10 minutes.

Stir in the cooked rice, 1/2 cup of the feta, and the parsley. Transfer the mixture to the prepared baking dish and top with the remaining 1/2 cup of feta.

Bake until bubbling, about 20 minutes. Serve hot. 

Source: slightly adapted from Cookin' Canuck

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