Wild Rice and Turkey Casserole

Nutty wild rice gives interesting depth to this simple casserole of cooked turkey, summer peppers, and shredded cheese.

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Servings 6

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( 4 ) Ratings

4 Ratings

5 Stars 20%

4 Stars 20%

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Member Reviews ( 3 )

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ingredients 11
Prep Time 15 min
Total Time 1 hr 15 min

Ingredients

1: cup cooked white rice

1: cup cooked wild rice

2: cups diced (1/4 to 1/2 inch) cooked turkey breast

2: cups shredded Monterey Jack or mozzarella cheese (8 oz)

1: can (12 oz) evaporated milk

1/2: cup finely chopped red bell pepper

1/2: cup finely chopped green bell pepper

2: eggs, slightly beaten

1/2: teaspoon salt

1/4: teaspoon pepper

1: tablespoon chopped fresh parsley, if desired

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Directions

1 Heat oven to 350°F. Spray 12x8- or 11x7-inch (2-quart) glass baking dish with cooking spray. In baking dish, mix white rice and wild rice; spread evenly over bottom.
2 In large bowl, mix turkey, cheese, milk, bell peppers, eggs, salt and pepper. Spoon over rice.
3 Bake 45 to 55 minutes or until knife inserted in center comes out clean and top is lightly browned. Sprinkle with parsley. Let stand 5 minutes before serving.

EXPERT TIPS

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Expert Tips

Look for frozen or canned cooked wild rice at the grocery store.

Cubed cooked chicken can be used in place of the turkey.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 370
Calories from Fat: 160),

% Daily Value

Total Fat: 18g; 18%
(Saturated Fat 10g, 10% Trans Fat 0g 0% ),
Cholesterol: 155mg; 155%;
Sodium: 730mg; 730%;
Total Carbohydrate: 21g; 21%
(Dietary Fiber 1g 1% Sugars 8g 8% ),
Protein: 32g; 32%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 30%;
Calcium: 50%;
Iron: 10%;

Exchanges:

1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 4 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

1 1/2

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

Review & Comments

Write a Review

reinbeauchaser

report Posted Feb. 23, 2013 8:55 PM

Made this a couple of nights ago and had leftovers tonight. I used 2 cups plain white rice because I didn't have wild rice. Used 1/2 cup lowfat milk and one cup evaporated milk. Added about 1/2 cup chopped onions, 1/2 tsp garlic powder, and about 1/2 tsp celery seeds. Added 1 tsp dried Rosemary (which I will nix the next time and replace it with poultry seasoning). Used half Mexican blend shredded cheese because I didn't have enough mozzarella. During last 15-20 minutes of baking, I topped the casserole with crushed potato chips. Turned out yummy, though it was still under-seasoned a bi

Pondesol

report Posted Jan. 12, 2012 3:08 PM

This casserole is pretty and tasty. We have it often.

Marikuza

report Posted Apr. 9, 2010 5:01 PM

I made this casserole for dinner and my family liked it very much. It was very tasty, satisfying, and had a good flavor. I will be sure to make it again.