adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Turkey and Wild Rice Casserole
Turkey and Wild Rice Casserole
0 Likes
Prep Time:
20 minutes
Total Time:
2 hours
Transform Thanksgiving turkey leftovers into a mouthwatering homemade casserole.
Ingredients:
  • 5 cups water
  • 3/4 cup uncooked regular long-grain brown rice
  • 3/4 cup uncooked wild rice
  • 1 container (10 oz) refrigerated reduced-fat Alfredo pasta sauce
  • 1 cup fat-free sour cream
  • 1/2 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon dried thyme leaves or poultry seasoning
  • 1/4 teaspoon pepper
  • 4 cups cut-up cooked turkey
  • 2 2/3 cups frozen mixed vegetables, thawed
  • 1/2 cup Progresso™ plain bread crumbs
  • 2 teaspoons olive oil
Instructions:
  • In a 3-quart saucepan, bring water, brown rice, and wild rice to a boil. Reduce heat, cover, and simmer for 40 to 50 minutes until rices are tender. Drain if needed.
  • Preheat oven to 350°F. Grease a 13x9-inch (3-quart) glass baking dish. In a large bowl, combine pasta sauce, sour cream, broth, Parmesan cheese, thyme, and pepper. Fold in rice, turkey, and vegetables. Transfer mixture to the baking dish.
  • Combine bread crumbs and oil in a small bowl, then generously sprinkle over the turkey mixture.
  • Bake without a cover for 40-50 minutes until the edges are bubbly and the bread crumbs are lightly browned.

Similar Recipes