Greek Turkey, Rice & Feta Casserole

• Gluten free

• Meat

  • 1 lb Ground turkey, lean

• Produce

  • 1/4 cup Flat-leaf parsley
  • 3 Garlic cloves
  • 1 Onion
  • 3/4 tsp Oregano, ground
  • 1 (28 oz. can Tomatoes

• Pasta & Grains

  • 2 cup Brown rice, cooked

• Baking & Spices

  • 1/4 tsp Pepper, ground
  • 1/4 tsp Red pepper flakes
  • 1/4 tsp Salt
  • 1 Salt and pepper

• Oils & Vinegars

  • 2 tsp Olive oil

• Dairy

  • 1/2 cup Feta cheese

Found on cookincanuck.com

Ingredients

• 2 tsp olive oil
• 1 onion, chopped
• 1 lb. lean ground turkey
• 3 garlic cloves, minced
• ¾ tsp ground oregano
• ¼ tsp red pepper flakes
• ¼ tsp salt
• ¼ tsp ground pepper
• 1 (28 oz.) can crushed tomatoes
• 2 cup cooked brown rice
• ½ cup crumbled feta cheese, divided
• ¼ cup chopped flat-leaf parsley
• Salt and pepper, to taste

Directions

• Preheat the oven to 350 degrees F. Lightly coat a 2-quart baking dish with cooking spray.
• Heat the olive oil in a large nonstick skillet set over medium-high heat. Add the onion and ground turkey. Cook, breaking up the turkey with a wooden spoon, until the turkey is cooked through, about 5 minutes.
• Stir in the garlic, oregano, red pepper flakes, salt and pepper, and cook for 1 minute.
• Add the crushed tomatoes, bring to a boil, then simmer for 10 minutes.
• Stir in the cooked rice, ¼ cup of the feta cheese and the parsley. Transfer the mixture to the prepared baking dish and top with the remaining feta cheese.
• Bake until bubbling, about 20 minutes. Serve.

Nutrition