Turkey and Wild Rice Casserole
This is the Turkey and Wild Rice Casserole recipe.
- Prep: 20 min
- Cooking: 35 min
Ingredients
- 1 pkg (5 1/2 oz/ 170 g) long grain and wild rice
- 1 cup (250 mL) thinly sliced celery
- 2 cups (500 mL) cubed cooked turkey or chicken
- 2 pkgs (10 oz / 300 g each) broccoli spears cooked, drained
- 2 tbsp (30 mL) butter
- 2 tbsp (30 mL) all-purpose flour
- 2 tsp (10 mL) chicken broth mix
- 1/2 tsp (2 mL) dry mustard
- 1 3/4 cups (430 mL) Milk
- 2 cups (500 mL) shredded Canadian Swiss cheese
- 2 tbsp (30 mL) grated Canadian Parmesan cheese
- Salt and peper to taste
READY FOR REWARDS?
Sign up for our new More Goodness program for exclusive offers, recipes, contests and more.
Preparation
Preheat oven 350 °F (180 °C).
In medium saucepan, prepare rice according to package directions; stir in celery. Alternately layer cooked rice and turkey into a 8-cup (2 L) round casserole. Arrange broccoli spears on top.
In small saucepan, melt butter. Blend in flour, broth mix and dry mustard. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens.
Remove from heat. Add Canadian Swiss and Canadian Parmesan cheeses and stir until cheeses are melted. Add salt and pepper to taste. Pour over broccoli and rice.
Bake, uncovered, 35 minutes or until heated through.
Tips
Nutritional information
Per serving| Energy: | 468 Calories |
| Protein: | 50 g |
| Carbohydrate: | 19 g |
| Fat: | 21 g |
| (% DV*) | |
|---|---|
| Calcium: | 50 % / 548 mg |
