Turkey and Wild Rice Casserole |
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Prep Time: 25 Minutes Cook Time: 1 Minutes |
Ready In: 26 Minutes Servings: 8 |
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Another easy recipe to use up the leftover turkey! Ingredients:
2 1/2 cups water |
1 cup uncooked wild rice |
4 cups cut-up cooked turkey |
1 (16 ounce) bag green giant frozen mixed vegetables, thawed |
1 1/2 cups uncooked instant brown rice |
1/2 teaspoon salt |
1/2 teaspoon dried thyme leaves |
1 cup chicken broth, heated |
3 (10 ounce) containers refrigerated reduced-fat alfredo sauce |
1/2 cup progresso plain bread crumbs |
1/4 cup finely chopped walnuts |
3 tablespoons butter or 3 tablespoons margarine, melted |
Directions:
1. In 2-quart saucepan, heat water to rolling boil. Stir in wild rice; reduce heat. Cover; simmer 40 to 50 minutes or until rice is tender.
2. Heat oven to 350°F Spray 3-quart casserole with cooking spray.
3. In large bowl, mix turkey, vegetables, cooked wild rice, uncooked brown rice, salt and thyme. Stir in heated broth an Alfredo sauce. Pour into casserole.
4. In small bowl, mix bread crumbs, walnuts and butter; sprinkle over turkey mixture.
5. Bake uncovered about 45 minutes or until hot.
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