March 28, 2010

Wild Rice and Turkey Casserole

Nutty wild rice gives interesting depth to this simple casserole of cooked turkey, summer peppers, and shredded cheese.

Prep Time: 15 Min
Total Time: 1 Hr 15 Min
Makes: 6 servings

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

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.
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