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Turkey and Wild Rice Casserole

No one will complain about turkey leftovers in an easy-to-make homemade casserole.

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( 14 Ratings)

14 Ratings

5 Stars 57%

4 Stars

3 Stars 14%

2 Stars 14%

1 Stars

Member Reviews ( 4 )

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Prep Time 20 min
Total Time 2 hr 0 min
Servings 10

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 Green Giant® frozen mixed vegetables, thawed

1/2: cup Progresso® plain bread crumbs

2: teaspoons olive oil

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Directions

1 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.
2 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.
3 In small bowl, mix bread crumbs and oil; sprinkle over turkey mixture.
4 Bake uncovered 40 to 50 minutes or until edges are bubbly and bread crumbs are lightly browned.

EXPERT TIPS

Expert Tips

We like the combination of the two rices, but you can make it with all brown rice or all wild rice, if you prefer.

You can use cooked chicken instead of the turkey, if you like.

It's easy to make this casserole up to 8 hours in advance, simply cover and refrigerate without the topping. Then, sprinkle with the bread crumb mixture just before baking.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 310
Calories from Fat: 70),

% Daily Value

Total Fat: 8g; 8%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 0g 0% ),
Cholesterol: 70mg; 70%;
Sodium: 330mg; 330%;
Total Carbohydrate: 36g; 36%
(Dietary Fiber 4g 4% Sugars 4g 4% ),
Protein: 24g; 24%

% Daily Value*:

Vitamin A: 30%;
Vitamin C: 0%;
Calcium: 15%;
Iron: 10%;

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

2 1/2

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 4 Reviews View All

Posted 1/11/2011 12:37:38 AM REPORT ABUSE Kilyena said:

Rating:

DELICIOUS!!! I love brown & wild rice. I substituted chicken for the turkey. Boiled a whole chicken thereby making my own broth. Doubled the bread crumb mixture. Otherwise followed the recipe as shown. I was very pleasantly surprised at how delicious this was. The mixed veggie steamers added a nice touch. Have made this a few times now. I have to say I have been very impressed with the "Healthified" line of recipes on this website. Have made at least 5 of them so far and LOVED every one!!

This reply was: Helpful Inspiring

Posted 11/30/2010 5:20:41 PM REPORT ABUSE mssuziem said:

Rating:

My husband and sons loved this one. This is the first year we used all of our turkey left overs. I will make this next year also. For a family of five we had dinner and enough for lunch for work the next day.

This reply was: Helpful Inspiring