food thursday: remaking a classic

On busy weeknights (and around here – most weeknights are busy) I have two go-to dinner options: use the crock pot or assemble a casserole early in the day that can just be popped in the oven before dinner. I’ve got lots of casserole recipes that call for hamburger, chunks of cheese, sour cream and other not-so-healthy options. They taste great but they really aren’t the kind of food that I prefer to eat or feed to my children. What’s a busy girl looking for some variety to do? Tweak the recipe here and there to convert it into a healthy dinner! Today’s recipe takes a casserole that Matt’s grandfather makes (and is a family favorite) and changes it up just enough to call it a healthy dinner. Now this recipe has all the warm comforting goodness you expect in a casserole without any of the high fat content.

Five Spice
2 cups brown rice
1 lb ground turkey
1 medium onion, diced
1 can 98% fat free cream of mushroom soup
1 can tomato sauce
1/4 tsp each: garlic powder, thyme, oregano, basil and black pepper
2 slices of cheese

1. Prepare rice according to package directions
2. Brown the turkey and onion until meat is no longer pink
3. In 2qt casserole combine the cooked rice, turkey & onions with all ingredients except the cheese. Mix well.
4. Top casserole with slices of cheese (cheddar works well).
5. Bake covered at 350 for 30 minutes (45 if you made it earlier and it’s been waiting in the fridge).

And as my son likes to note – this is really good leftover too. From our family to yours, enjoy!

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