Wild Rice and Turkey Casserole


Serves: 6
Total Calories: 40

Ingredients

2 cups cut-up cooked turkeys
2 1/4 cups boiling water
1/3 cup milk
1 small onion, chopped (1/4 cup)
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 (6-ounce) package seasoned long grain and wild rice

Directions:

1. Heat oven to 350°.
2. Mix all ingredients, including seasoning packet from rice mix, in ungreased 2-quart casserole.
3. Cover and bake 45 to 50 minutes or until rice is tender. Uncover and bake 10 to 15 minutes longer or until liquid is absorbed.

1 SERVING: Calories 155 (Calories from Fat 45) Fat 5g (Saturated 2g) Cholesterol 40mg Sodium 500mg Carbohydrates 12g (Dietary Fiber 0g) Protein 16g

Nutritional Facts:

Serves: 6
Total Calories: 40
Calories from Fat: 15

This Wild Rice and Turkey Casserole recipe is from the Betty Crocker's Best-Loved Recipes Cookbook. Download this Cookbook today.


More Recipes from the Betty Crocker's Best-Loved Recipes Cookbook:
BETTY CROCKERS BASIC COOKBOOK
BETTY'S SIGNATURE
Baked Barbecued Chicken
Baked Chicken and Rice
Black and White Turkey Chili
Cheesy Chicken Tortellini
Chicken Cacciatore
Chicken Pot Pie
Chicken Spaghetti Sauce
Chicken and Dumplings
Chicken and Pepper Stir-Fry
Chicken in Cream
Chicken in Red Wine Vinegar
Cornmeal Chicken with Casera Sauce
Country Captain
DEBBIE HEDRICK-POPE
Fried Chicken
Grilled Lemon Chicken
JILL SHANNON
KRISTI PARDUE
LETTERS, LETTERS, LETTERS
MARIELLE GUAY
MARY ROWELL
Pesto Raviolo with Chicken
SAMANTHA DECERCE
SHARON WHIITE
SUSANA LEWIS
Savory Chicken and Rice
Savory Southern Turkey Barbecue
Stuffed Chicken Breasts
Sweet-and-Sour Chicken
THE BETTY CROCKER KITCHENS
Turkey Divan
Turkey Tetrazzini
Wild Rice and Turkey Casserole




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