Wild Rice and Turkey Casserole
- Minutes to Cook:
- Number of Servings: 4
Ingredients
6 ounces wild rice1 tablespoon + 1 teaspoon reduced calorie tub margarine3 cups sliced fresh mushrooms10 ounces diced cooked turkey1 cup evaporated skimmed milk2 pkts. low sodium instant chicken broth mix2 tablespoons chopped fresh chives1/4 teaspoon freshly ground black pepper'2 tablespoons grated Parmesan cheese
1. Cook rice according to package directions. Drain if necessary and set aside to cooll.
2. Preheat oven to 325 degrees F.
3. In large nonstick skillet, melt 2 teaspoons of the margarine; add mushrooms and cook over medium heat, stirring frequently, 2 minutes. Remove from heat; stir in rice, turkey, 1/2 cup water, and remaining ingredients, except cheese and remaining margarine.
4. Spray 9-inch square glass baking pan with nonstick cooking spray. Transfer rice mixture to prepared pan. Bake until heated through, about 40 minutes. Top evenly with cheese and remaining 2 teaspoons margarine; bake 5 minutes longer, or place under preheated broiler until lightly browned.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KLEMIE.
2. Preheat oven to 325 degrees F.
3. In large nonstick skillet, melt 2 teaspoons of the margarine; add mushrooms and cook over medium heat, stirring frequently, 2 minutes. Remove from heat; stir in rice, turkey, 1/2 cup water, and remaining ingredients, except cheese and remaining margarine.
4. Spray 9-inch square glass baking pan with nonstick cooking spray. Transfer rice mixture to prepared pan. Bake until heated through, about 40 minutes. Top evenly with cheese and remaining 2 teaspoons margarine; bake 5 minutes longer, or place under preheated broiler until lightly browned.
Serving Size: 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user KLEMIE.
Nutritional Info Amount Per Serving
- Calories: 335.8
- Total Fat: 8.1 g
- Cholesterol: 32.5 mg
- Sodium: 1,388.8 mg
- Total Carbs: 43.6 g
- Dietary Fiber: 1.8 g
- Protein: 23.4 g
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