Turkey and Wild Rice Casserole

Another easy recipe to use up the leftover turkey!

• Ready In: 2 hrs
• Serves: 8

Ingredients

• 2 1⁄2 cups water
• 1  cup  uncooked wild rice
• 4  cups  cut-up  cooked turkey
• 1 (16 ounce) bag  green giant  frozen mixed vegetables, thawed
• 1 1⁄2 cups  uncooked instant brown rice
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon dried thyme leaves
• 1  cup chicken broth, heated
• 3 (10 ounce) containers  refrigerated reduced-fat alfredo sauce
• 1⁄2 cup  Progresso Plain Bread Crumbs
• 1⁄4 cup  finely chopped walnuts
• 3  tablespoons butter or 3  tablespoons margarine, melted

Directions

1. In 2-quart saucepan, heat water to rolling boil. Stir in wild rice; reduce heat. Cover; simmer 40 to 50 minutes or until rice is tender.
2. Heat oven to 350°F Spray 3-quart casserole with cooking spray.
3. In large bowl, mix turkey, vegetables, cooked wild rice, uncooked brown rice, salt and thyme. Stir in heated broth an Alfredo sauce. Pour into casserole.
4. In small bowl, mix bread crumbs, walnuts and butter; sprinkle over turkey mixture.
5. Bake uncovered about 45 minutes or until hot.