Turkey, Broccoli, and Rice Casserole

This one is still a work in progress. It's a pretty basic casserole that tastes nice, is easy to make, and gives nice leftovers. I've seen common variations that call for a pound of American cheese or a cup of mayonnaise, both of which sound disgusting. I'm not too snobby to use a can of cream of mushroom soup, though; I think it's a nice compromise.

  • 1 lb. diced turkey
  • 1 head of broccoli
  • 1 medium onion
  • 1 cup uncooked rice
  • 1 can condensed cream of mushroom soup
  • 1 cup water
  • 1 chicken stock cube
  • 1–2 cups grated cheddar cheese
  • 1⁄2–1 cup grated parmesan cheese
  • Salt to taste

Only a bit of preparation is needed:

  • Chop the onion and soften it in a frying pan for a few minutes
  • Chop the broccoli
  • Rinse the rice
  • Crush the stock cube

Then add everything to a casserole (I use a round pyrex dish with a lid) and cook in the oven at 375° F or 190° C for 70–80 minutes or until the rice is cooked.

You can use chicken instead of turkey if you prefer. As long as it's diced there's no need to cook it in advance.