Cheesy Hidden Veggie Turkey & Rice Family Casserole

• 1 pound ground turkey
• 1 cup uncooked white rice
• 2 cups low-sodium chicken broth
• 1 medium carrot, finely grated
• 1 medium zucchini, finely grated
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 cup frozen peas, thawed
• 1 cup shredded sharp cheddar cheese
• 1/2 cup plain Greek yogurt
• 1/2 cup milk
• 2 tablespoons olive oil
• 1 teaspoon dried Italian seasoning
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch casserole dish.
2. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add diced onion and minced garlic; sauté until soft and fragrant, about 3 minutes.
3. Add the ground turkey and cook until browned and no longer pink, breaking it apart with a spoon, about 6-8 minutes. Season with Italian seasoning, salt, and pepper.
4. Stir in the grated carrot, grated zucchini, and thawed peas. Cook for another 3 minutes to soften the vegetables slightly.
5. Add the uncooked rice to the skillet and stir to combine evenly with the turkey and veggies.
6. Pour in the chicken broth and bring the mixture to a simmer. Cover and cook on low for 15 minutes until the rice is tender and has absorbed the liquid.
7. Remove skillet from heat; stir in Greek yogurt and milk for creaminess.
8. Transfer the mixture to the prepared casserole dish. Sprinkle shredded cheddar cheese evenly on top.
9. Bake uncovered for 15-20 minutes, or until the cheese is melted and bubbly. Let it cool for 5 minutes before serving.

Chef tips

• Grate the carrots and zucchini finely to help them blend into the casserole, making it easier for picky eaters to enjoy hidden veggies.
• Use brown rice instead of white rice for a whole-grain option — note that cooking time and liquid amounts may need adjusting.
• Greek yogurt adds creaminess and a protein boost; if unavailable, substitute with sour cream or cream cheese.
• To save time, prepare the turkey and veggie mixture a day ahead, then assemble and bake when ready.