Turkey-Wild Rice Casserole

Name: Turkey-Wild Rice Casserole
Prep time: 5 h 25 min
Cook time: 5 h 25 min
Total time: 5 h 25 min
Yield: 5
Cuisine: Global
Ingredients: 4 slices bacon, cut into 1/2-inch pieces; 237 milliliters medium carrots, coarsely chopped; 118 milliliters medium stalk celery, sliced; 305 grams can condensed cream of chicken soup; 2 Tbsps reduced-sodium soy sauce; 0 teaspoons dried marjoram leaves; 118 milliliters medium onion, coarsely chopped; 0 teaspoons pepper; 454 grams turkey breast tenderloins, cut into 1/2- to 1-inch pieces; 591 milliliters water; 237 milliliters uncooked wild rice

Turkey-Wild Rice Casserole is a gluten free and dairy free main course. One serving contains 362 calories, 30g of protein, and 12g of fat. This recipe serves 5. Head to the store and pick up condensed cream of chicken soup, marjoram leaves, soy sauce, and a few other things to make it today. To use up the low sodium soy sauce you could follow this main course with the Banana Split Cake as a dessert. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 5 hours and 25 minutes.

Instructions

In 12-inch skillet, cook bacon over medium heat, stirring occasionally, until almost crisp. Stir in turkey, carrots, onion and celery. Cook about 2 minutes, stirring frequently, until turkey is brown.

Ingredients you will need

Carrot