|
| 1 | can (15 oz) cooked wild rice, drained |
| 2 | cups cubed cooked turkey (about 1 lb) |
| 1 | bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed, drained |
| 1 | can (10 3/4 oz) condensed 98% fat-free cream of mushroom soup with 30% less sodium |
| 1/4 | cup milk |
| 2 | tablespoons dried minced onion |
|
| 1 1/2 | cups Original Bisquick® mix |
| 3/4 | cup milk |
| 1 | egg |
Serve with...
Slow Cooker Cranberry Baked Apples
Total Time:
4 hours 15 min
| 1. | Heat oven to 400°F. Reserve 1/2 cup of the wild rice in medium bowl. In ungreased 2-quart casserole, stir remaining wild rice and remaining filling ingredients until mixed. |
| 2. | Into reserved 1/2 cup wild rice, stir all topping ingredients with fork just until blended. Pour over turkey mixture. |
| 3. | Bake uncovered 25 to 35 minutes or until crust is golden brown. |
| For filling, use 3/4 cup milk. After reserving 1/2 cup wild rice, in 3-quart saucepan, heat remaining wild rice and filling ingredients over medium heat, stirring constantly, until filling is very hot. Pour into 2-quart casserole. Continue as directed in step 2. Bake 30 to 35 minutes. |
|
| You can use 2 cups of your own cooked wild rice in place of the canned. |
|
| Pair this turkey pot pie with a crisp green salad and a side of orange-spiked cranberry sauce. |
Nutrition Information:
350 ( 100); 11g ( 3g, 1g); 80mg; 710mg; 45g ( 4g, 8g); 23g 45%; 20%; 15%; 15% 3 ; 0 ; 0 ; 2 ; 1/2 3