Recipe(tried): Turkey and Rice Casserole

Hi Everyone;
I've been busy the last few days. I have to make eight placemats for my sewing class. Its been lots of fun. Also, we got over 7 inches of snow today. The kids came home early so I thought I would make a nice dinner and dessert. We had soup, turkey and rice casserole and apple pie for dessert.

Turkey and Rice Casserole

1 cup white rice, or 3 cups cooked white rice
1 pound lean ground turkey
1 cup chopped onion
1/2 teaspoon salt
1/2 teaspoon tarragon
1 cup frozen peas
1 cup frozen carrots
1 cup frozen corn
2 1/4 cups skim milk, divided
1/2 cup flour
pinch of nutmeg
1/4 cup grated parmesan cheese
1 tablespoon olive oil
1/4 cup bread crumbs

1. Cook rice according to package instructions. Coat a baking dish (I used 13 x 9 pyrex) with cooking spray.

2. Place the ground turkey and onions in a large deep skillet. Cook, stirring to break up lumps in the turkey until it is no longer pink. Add the salt, tarragon, peas, carrots and corn, and cook stirring occasionally for 7 minutes or until the vegetables and turkey are cooked through.

3. Meanwhile, combine 1/3 cup of the milk with the flour in a saucepan and whisk until smooth. Place the pan over medium heat and, whisking constantaly, slowly add the remaining milk in a steady stream. Continue to cook, stirring constantly, for 5 to 7 minutes or until the sauce is thickened. Stir in the nutmeg.

4. Combine the sauce, t urkey and cooked rice and place in baking dish.

5. Mix the parmesan cheese, olive oil and bread crumbs in a bowl until the ingredients are evenly moistened. Sprinkle the crumb topping over the cassertole and bake 10 minutes or until the topping is lightly browned in a 375 degree oven.