Turkey and Wild Rice Casserole

Leftover turkey? Bake it into a hearty casserole complete with veggies. MORE+ LESS-

By Betty Crocker Kitchens

November 19, 2010

cups cut-up cooked turkey

bag (12 oz) frozen mixed vegetables, thawed

cups cooked wild rice

1 1/2

cups uncooked instant brown rice

1/2

teaspoon salt

1/2

teaspoon dried thyme leaves

cup Progresso™ chicken broth (from 32-oz carton), heated

containers (10 oz each) refrigerated reduced-fat Alfredo sauce

1/2

cup Progresso™ plain bread crumbs

1/4

cup finely chopped walnuts

tablespoons butter or margarine, melted

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1

Heat oven to 350°F. Spray 3-quart casserole with cooking spray.
2

In large bowl, mix turkey, vegetables, cooked wild rice, uncooked brown rice, salt and thyme. Stir in heated broth and Alfredo sauce. Pour into casserole. In small bowl, mix bread crumbs, walnuts and butter; sprinkle over turkey mixture.
3

Bake uncovered about 45 minutes or until hot.

To heat the chicken broth, measure it into a 2-cup microwavable measuring cup and microwave on High 2 minutes 30 seconds to 3 minutes or until almost boiling.
The Alfredo sauce provides a creamy, rich flavor to this casserole; the reduced-fat variety helps trim the fat. The brown rice adds extra fiber.