Wild Rice and Turkey Casserole

Name: Wild Rice and Turkey Casserole
Prep time: 15 min
Cook time: 55 min
Total time: 1 h 10 min
Yield: 6 serving(s)
Ingredients: 1 cup cooked white rice; 1 cup cooked wild rice; 2 cups cooked turkey breast; 2 cups shredded lowfat mozzarella cheese; 1 (12 ounce) can fat-free 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 black pepper; 1 tablespoon fresh parsley, chopped

(1)

Recipe 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

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

1

cup cooked white rice
1

cup cooked wild rice
2

cups cooked turkey breast
2

cups shredded lowfat mozzarella cheese
1

(12 ounce) can fat-free 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 black pepper
1

tablespoon fresh parsley, chopped

DIRECTIONS

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

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