Skinny Bride's Guide to Turkey and Rice Casserole
- Ready In:
- 1hr 45mins
- Ingredients:
- 13
- Yields:
-
1 casserole
- Serves:
- 10
ingredients
- 5 cups water
- 3⁄4 cup uncooked regular long grain brown rice
- 3⁄4 cup uncooked wild rice
- 1 (10 ounce) container refrigerated reduced-fat alfredo sauce
- 1 cup nonfat sour cream
- 1⁄2 cup reduced-sodium chicken broth
- 1⁄4 cup grated parmesan cheese
- 1⁄4 teaspoon dried thyme leaves
- 1⁄4 teaspoon pepper
- 4 cups cut-up cooked turkey
- 1 (12 ounce) bag frozen mixed vegetables, thawed
- 1⁄2 cup whole wheat bread crumbs (I make my own with oven dried bread)
- 2 teaspoons olive oil
directions
- In 3-quart saucepan, heat water, brown rice and wild rice to boiling . Reduce heat; cover and simmer 40 to 50 minutes or until rices are tender. If necessary, drain.
- Heat oven to 350°F Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In very large bowl, mix pasta sauce, sour cream, broth, Parmesan cheese, thyme and pepper until well mixed. Stir in rice mixture, turkey and vegetables. Spoon into baking dish.
- In small bowl, mix bread crumbs and oil; sprinkle over turkey mixture.
- Bake uncovered 40 to 50 minutes or until edges are bubbly and bread crumbs are lightly browned.
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RECIPE SUBMITTED BY
<p>I am Sarah.</p>
<p>I am married to a wonderful man. He is a great Husband and Father.</p>
<p>In March of 2011 we welcomed our daughter Evie into this world. She is everything and nothing I expected, and is without a doubt the best thing I have ever done with my life.</p>
<p>I love to cook, and eat, and laugh, and drink and play.</p>
<p>I have a wonderful life.</p>
<p><em>There are things you do because they feel right, and they may make no sense and they make no money and it may be the real reason we are here: to love each other and to eat each other's cooking and say it was good. ~Brian Andreas, Story People~</em></p>
<p><em> </em></p>
<p><em>Get to know our family at www.itsavol.blogspot.com</em></p>
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