Ground Turkey and Wild Rice Casserole
Servings: 5
Posted by DebMj1
Revised By: LDHAWKE98 on 07/17/11
I lowered the baking time to one hour and replaced the salt and pepper with the seasoning packet that comes with the wild rice mix.
Notes: This recipe uses some convenience foods, but is great because it can be assembled the day before if necessary. Tracy (nikkie1t) added some diced red pepper for color, and thought some slivered almonds might be good on top.
1 lb ground turkey breast
1 c chopped celery
3/4 c chopped onion
2 c water
1 can HEALTHY REQ. Cream of Mushroom Soup
1 box Uncle Ben's long grain and wild rice mix
1/2 c low fat cheddar cheese, shredded
Preheat oven to 325 F. Cook ground turkey in heavy large skillet over medium high heat until browned, breaking up with spoon, about 5 minutes. Add celery and onion and cook until tender, stirring occasionally, about 5 minutes.
Pour off drippings from skillet. Mix in water, soup, rice and cheese. Sprinkle seasoning packet over the mixture. Transfer to 2-quart baking dish. Bake until rice is tender and top of casserole is browned, about 1 hour. Stir the casserole. If the rice hasn’t absorbed all of the juices, bake a little longer.
Each serving has 295 calories, 1.6 gms. Dietary fiber and 3.7 gms. fat (1 gm. saturated).
Servings: 5
Posted by DebMj1
Revised By: LDHAWKE98 on 07/17/11
I lowered the baking time to one hour and replaced the salt and pepper with the seasoning packet that comes with the wild rice mix.
Notes: This recipe uses some convenience foods, but is great because it can be assembled the day before if necessary. Tracy (nikkie1t) added some diced red pepper for color, and thought some slivered almonds might be good on top.
1 lb ground turkey breast
1 c chopped celery
3/4 c chopped onion
2 c water
1 can HEALTHY REQ. Cream of Mushroom Soup
1 box Uncle Ben's long grain and wild rice mix
1/2 c low fat cheddar cheese, shredded
Preheat oven to 325 F. Cook ground turkey in heavy large skillet over medium high heat until browned, breaking up with spoon, about 5 minutes. Add celery and onion and cook until tender, stirring occasionally, about 5 minutes.
Pour off drippings from skillet. Mix in water, soup, rice and cheese. Sprinkle seasoning packet over the mixture. Transfer to 2-quart baking dish. Bake until rice is tender and top of casserole is browned, about 1 hour. Stir the casserole. If the rice hasn’t absorbed all of the juices, bake a little longer.
Each serving has 295 calories, 1.6 gms. Dietary fiber and 3.7 gms. fat (1 gm. saturated).
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