Wild Rice and Turkey Casserole |
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Prep Time: 15 Minutes Cook Time: 55 Minutes |
Ready In: 70 Minutes Servings: 6 |
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Adapted from a recipe found in Pillsbury's Jan/Feb 2007 Classic Recipes Cookbook. Perfect recipe for left overs!! 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 |
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.
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