Wild Rice and Turkey Casserole

Submitted by katie in the UP

"Adapted from a recipe found in Pillsbury's Jan/Feb 2007 Classic Recipes Cookbook. Perfect recipe for left overs!!"

 

• Ready In: 1hr 10mins
• Ingredients: 10
• Serves: 6

ingredients

• 236.59 ml cooked white rice
• 236.59 ml cooked wild rice
• 473.18 ml cooked turkey breast
• 473.18 ml shredded lowfat mozzarella cheese
• 340.19 g can fat-free evaporated milk
• 118.29 ml finely chopped red bell pepper
• 118.29 ml finely chopped green bell pepper
• 2 eggs, slightly beaten
• 2.46 ml black pepper
• 14.79 ml fresh parsley, chopped

directions

1. Heat oven to 350 degrees.
2. Spray 11X7 inch baking dish with cooking spray.
3. In baking dish, mix white and wild rice; spread evenly over bottom.
4. In a large bowl, mix turkey, cheese, milk, eggs, bell peppers and black pepper.
5. Spoon over rice.
6. Bake 45 to 55 minutes or until knife inserted in center comes out clean and top is lightly browned.
7. Sprnkle with parsley.

Reviews

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DH and I really liked this. I used leftover cooked chicken and went for the full fat evaporated milk! I also added 1/2t. salt to the turkey cheese mixture. It's like a layered dish with rice on the bottom, then a quiche-like upper layer. The quiche-like consistency plus the peppers and wild rice fooled my mouth into thinking there was sausage in the casserole - a good thing since it didn't have the fat content of a sausage dish. I will definitely make this again!