Creamy, cheesy, and oh-so-comforting, this Ground Turkey, Rice, and Broccoli Casserole melts Velveeta into every bite for a hearty, Midwestern-style weeknight favorite.
Golden, buttery crumbs on top… and underneath? Pure ooey-gooey Velveeta magic. 🧀✨
Why We Love This Cheesy Ground Turkey Casserole
If you’re a fan of hearty, comforting weeknight dinners, this Cheesy Ground Turkey Broccoli Rice Casserole is a must-try. Packed with tender ground turkey, fluffy rice, and crisp-tender broccoli, it’s smothered in creamy Velveeta cheese for that ultimate gooey, cheesy goodness. Who doesn’t love Velveeta? Its smooth meltability turns this casserole into a rich dish the whole family will devour.
Want an extra dose of cheesy comfort? Try my Crockpot Velveeta Mac and Cheese for another ooey-gooey dinner favorite that’s perfect for busy nights.
Notes on Ingredients
- Frozen broccoli works well in this casserole, and it’s super easy to prep. Just place your frozen broccoli in a microwave-safe bowl with 2 tablespoons of water, cover with a paper towel, and microwave for 3-5 minutes until tender. Drain any excess water before adding it to your casserole.
- Ground turkey keeps this dish light yet hearty. Cooking it with onion first adds depth of flavor and ensures the meat stays juicy.
- Velveeta cheese melts perfectly into the cream of mushroom and cream of chicken soups, creating a smooth, cheesy sauce that binds all the ingredients together.
- Long-grain white rice is ideal for absorbing the cheese sauce without getting mushy. Make sure it’s fully cooked before mixing with the sauce.
- A buttery panko breadcrumb topping adds a golden, crunchy finish that contrasts beautifully with the creamy casserole.
How to Make Cheesy Ground Turkey Broccoli Rice Casserole
Brown the ground turkey and sauté onions until tender. Drain excess fat.
Stir in Velveeta cubes, cream of mushroom soup, cream of chicken soup, and milk until melted into a smooth sauce.
Add the cheesy ground turkey mixture into a 9×13 baking dish.
Mix in the cooked rice, thawed broccoli, paprika, and black pepper, stirring until everything is coated in cheese sauce.
Mix panko breadcrumbs with melted butter and sprinkle on top.
Bake for 25–30 minutes until bubbly and golden brown.
Serve warm and enjoy this delicious casserole!
Storing & Reheating
To store, cool the casserole completely, cover tightly, and refrigerate for up to 4 days. To reheat, microwave individual portions for 2–3 minutes or bake at 350 degrees F for 15–20 minutes until heated through.
Freezing and Meal Prep
This casserole is perfect for meal prep and make-ahead dinners. To freeze the entire dish, assemble the casserole completely (including the panko topping) but do not bake. Cover the dish tightly with plastic wrap and a layer of foil to prevent freezer burn, then freeze for up to 3 months. When ready to eat, thaw the casserole overnight in the fridge. Bake at 350 degrees F for 30–40 minutes, or until heated through and the topping is golden and crispy.
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Ingredients
- ▢ 1 pound ground turkey
- ▢ 1/4 cup onion finely chopped
- ▢ 2 cloves garlic minced
- ▢ 1 (10 ounce bag) frozen broccoli thawed and drained
- ▢ 1 (8 ounce package) Velveeta cheese cut into cubes
- ▢ 1 (10.5 ounce can) condensed cream of mushroom soup
- ▢ 1 (10.5 ounce can) condensed cream of chicken soup
- ▢ 1/2 cup milk
- ▢ 3 cups cooked long-grain white rice
- ▢ 1/2 teaspoon paprika
- ▢ 1/2 teaspoon black pepper
- ▢ 2/3 cup panko bread crumbs
- ▢ 2 tablespoons butter melted
Instructions
- Preheat your oven to 350 degrees F and spray a 9×13 baking dish with nonstick spray.
- In a large skillet over medium-high heat, cook the ground turkey and chopped onion until the meat is browned and the onion is soft. Drain any excess grease.
- Reduce the heat to low. Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the cubed Velveeta, cream of mushroom soup, cream of chicken soup, and milk. Stir constantly for 2–3 minutes until the cheese melts and creates a smooth, golden sauce.
- Add the cheesy ground turkey mixture into the baking dish. Stir in the cooked rice (yes, make sure it’s cooked first!), thawed broccoli, paprika, and black pepper into the dish. Mix well until every grain of rice is coated in the cheese sauce.
- In a small bowl, mix the panko bread crumbs with the melted butter, then sprinkle them evenly over the top of the casserole.
- Bake for 25–30 minutes, until the casserole is bubbly and the bread crumbs are golden brown. Serve warm and enjoy!
Velveeta Ground Turkey Broccoli Rice Casserole
Ingredients
- 1 pound ground turkey
- 1/4 cup onion finely chopped
- 2 cloves garlic minced
- 1 (10 ounce bag) frozen broccoli thawed and drained
- 1 (8 ounce package) Velveeta cheese cut into cubes
- 1 (10.5 ounce can) condensed cream of mushroom soup
- 1 (10.5 ounce can) condensed cream of chicken soup
- 1/2 cup milk
- 3 cups cooked long-grain white rice
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 2/3 cup panko bread crumbs
- 2 tablespoons butter melted
Instructions
- Preheat your oven to 350 degrees F and spray a 9x13 baking dish with nonstick spray.
- In a large skillet over medium-high heat, cook the ground turkey and chopped onion until the meat is browned and the onion is soft. Drain any excess grease.
- Reduce the heat to low. Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the cubed Velveeta, cream of mushroom soup, cream of chicken soup, and milk. Stir constantly for 2–3 minutes until the cheese melts and creates a smooth, golden sauce.
- Add the cheesy ground turkey mixture into the baking dish. Stir in the cooked rice (yes, make sure it’s cooked first!), thawed broccoli, paprika, and black pepper into the dish. Mix well until every grain of rice is coated in the cheese sauce.
- In a small bowl, mix the panko bread crumbs with the melted butter, then sprinkle them evenly over the top of the casserole.
- Bake for 25–30 minutes, until the casserole is bubbly and the bread crumbs are golden brown. Serve warm and enjoy!
Recipe Created by Pamela Reed for brooklynfarmgirl.com
