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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  • prep time 15 min
  • total time 1 hr 15 min
  • ingredients 11
  • servings 6
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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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.