Turkey and Wild Rice Casserole

Name: Turkey and Wild Rice Casserole
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 10
Cuisine: Global
Ingredients: 283 grams container refrigerated reduced-fat Alfredo pasta sauce; 118 milliliters Progresso® plain bread crumbs; 177 milliliters uncooked regular long-grain brown rice; 118 milliliters Progresso® reduced-sodium chicken broth (from 32-oz carton); 2 teaspoons olive oil; 59 milliliters grated Parmesan cheese; 0 teaspoons pepper; 0 teaspoons dried thyme leaves or poultry seasoning; 631 milliliters Green Giant® frozen mixed vegetables, thawed; 237 milliliters fat-free sour cream; 946 milliliters cut-up cooked turkey; 1 liters water; 177 milliliters uncooked wild rice

Turkey and Wild Rice Casserole might be just the main course you are searching for. This recipe serves 10. One serving contains 317 calories, 16g of protein, and 14g of fat. It will be a hit at your Autumn event. A mixture of parmesan cheese, water, regular brown rice, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the pepper you could follow this main course with the Easy Peppermint Dessert as a dessert. From preparation to the plate, this recipe takes approximately 2 hours.

Instructions

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.

Ingredients you will need

Brown Rice

Wild Rice

Water

Equipment you will use

Sauce Pan

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.

Ingredients you will need

Parmesan