Last week, we met Carmen McRae, a Bon Appétit worker who has worked in the cafeteria at American University for 25 years. As a child, Carmen learned to cook from her mother, and is now known as the best cook in her family! In preparation for Thanksgiving, Carmen has shared with us one of her family’s favorite fall recipes. Check out Carmen’s recipe below, and stay tuned for profiles and recipes from other Bon Appétit workers who are leading the way toward a more sustainable future.
Autumn Turkey Casserole
- 2 cups water
- 1 cup brown rice
- 2 cups cubed butternut squash
- 1/2 cup chopped onion
- 1 teaspoon ground pepper
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
- 2 cups skim milk
- 2 tablespoons all purpose flour
- 1 cup shredded sharp cheddar cheese
- 2 cups cooked and cubed turkey
- 2 cups chopped green apple (leave skin on)
- 1/2 cup dried cranberries
- In a saucepan, combine water and rice. Bring to a boil. Reduce heat to low, cover tightly and simmer 35-45 minutes or until all water is absorbed.
- Steam cubed squash in microwave for 2 minutes on high.
- Preheat oven to 350 degrees F. Lightly coat a 9×13 inch baking pan with oil or cooking spray.
- Melt butter in a saucepan over medium heat, add onions, and cook until tender and translucent.
- Season with pepper, rosemary, and thyme.
- In a small bowl, whisk together flour and milk, add to skillet and cook, stirring constantly, until mixture begins to bubble.
- Add cheese to milk mixture in two batches, whisking until cheese melts.
- Remove from heat.
- In prepared baking dish, combine cooked rice, steamed squash, turkey, apple, and cranberries.
- Pour creamy sauce over gently. Mix until all ingredients are coated.
- Bake 30 minutes or until hot and bubbly, and top is brown.
Add Carmen’s recipe to your own collection! Click below to download and print the first in our series of Real Food Real Jobs recipe cards today.