 |
Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
|
I lightened this from the original version to make it diet-friendly. It's simple to prepare and the mild flavors make it a classic comfort food. Ingredients:
1 (6 1/4 ounce) box long grain and wild rice blend |
2 cups cooked turkey, cubed |
1 (10 1/2 ounce) can 98% fat-free cream of mushroom soup |
1 (8 ounce) can water chestnuts, diced |
1/4 cup onion, chopped |
3/4 cup water |
3 tablespoons reduced sodium soy sauce |
4 slices light bread |
butter-flavored cooking spray |
Directions:
1. Prepare rice according to directions.
2. In a large bowl, combine rice, turkey, soup, water chestnuts, onion, water, and soy sauce.
3. Pour into a greased 2-qt casserole dish. Cover and bake at 350 for 20 minutes.
4. Meanwhile, use a food processor to crumble bread slices. Sprinkle over casserole and spray with a light coat of butter spray.
5. Bake uncovered for an addition 10-15 minutes, until bubbly.
|
|