Monday, July 12, 2010

Turkey and Wild Rice Casserole

a "General Mills" recipe

Turkey and Wild Rice Casserole: Serves 8 (9 points +)

  • 5 c. water
  • 3/4 c. uncooked long-grain regular brown rice
  • 3/4 c. uncooked wild rice
  • 1 container ( 10 oz) refrigerated reduced fat ( light) Alfredo sauce
  • 1 c. ff sour cream ( Breakstone's is best)
  • 1/2 c. ff chicken broth
  • 1/4 c. grated Parmesan cheese
  • 1/4 tsp. dried thyme
  • salt and pepper to taste
  • 4 c. cooked cup up white turkey meat
  • 1 bag ( 12 oz) frozen mixed vegetables, thawed
  • 1/2 c. plain dry bread crumbs
  • 2 tsp. olive oil

In a large saucepan, bring the water, brown rice and wild rice to a boil. Cover, reduce heat to low and cook 40-50 minutes or until rice is tender. Drain if necessary.
Heat oven to 350. Spray a 13 x 9 pan with cooking spray ( I actually used a larger pan ( 15 x 10)
In a large bowl, mix the Alfredo sauce, sour cream, broth, cheese and spices. Stir in rice mixture, vegetables and turkey.
Spoon into the baking dish.
In a small bowl, mix the bread crumbs with oil. Sprinkle over the turkey mixture.
Bake uncovered, 40-50 minutes or until edges are bubbly and bread crumbs lightly browned.

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