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Turkey and Wild Rice Casserole

  • 10servings
  • 120minutes
  • 310calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B9, B12
MineralsZinc, Copper, Fluorine, Chromium, Calcium, Potassium, Chlorine, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 5 cups water

  2. 3/4 cup uncooked regular long-grain brown rice

  3. 3/4 cup uncooked wild rice

  4. 1 container (10 oz) refrigerated reduced-fat Alfredo pasta sauce

  5. 1 cup fat-free sour cream

  6. 1/2 cup Progresso® reduced-sodium chicken broth (from 32-oz carton)

  7. 1/4 cup grated Parmesan cheese

  8. 1/4 teaspoon dried thyme leaves or poultry seasoning

  9. 1/4 teaspoon pepper

  10. 4 cups cut-up cooked turkey

  11. 2 2/3 cups Green Giant® frozen mixed vegetables, thawed

  12. 1/2 cup Progresso® plain bread crumbs

  13. 2 teaspoons olive oil

Instructions Jump to Ingredients ↑

  1. In 3-quart saucepan, heat water, brown rice and wild rice to boiling . Reduce heat; cover and simmer 40 to 50 minutes or until rices are tender. If necessary, drain.

  2. Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In very large bowl, mix pasta sauce, sour cream, broth, Parmesan cheese, thyme and pepper until well mixed. Stir in rice mixture, turkey and vegetables. Spoon into baking dish.

  3. In small bowl, mix bread crumbs and oil; sprinkle over turkey mixture.

  4. Bake uncovered 40 to 50 minutes or until edges are bubbly and bread crumbs are lightly browned.

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