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Healthified Turkey and Wild Rice Casserole

Healthified Turkey and Wild Rice Casserole
Recipe Tip
What is "Healthified"?
We've replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals.
Substitution
We like the combination of the two rices, but you can make it with all brown rice or all wild rice, if you prefer.
Variation
You can use cooked chicken instead of the turkey, if you like.
Do-Ahead
It's easy to make this casserole up to 8 hours in advance, simply cover and refrigerate without the topping. Then, sprinkle with the bread crumb mixture just before baking.

7

reviews

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Based on 17 ratings

82% less sat fat • 75% less fat • 43% fewer calories than the original recipe—see the comparison. No one will complain about turkey leftovers in an easy-to-make homemade casserole. From eatbetteramerica.
Prep Time:20 min
Start to Finish:2 hr
makes:10 servings (about 1 cup each)
5cups water
3/4cup uncooked regular long-grain brown rice
3/4cup uncooked wild rice
1container (10 oz) refrigerated reduced-fat Alfredo pasta sauce
1cup fat-free sour cream
1/2cup Progresso® reduced-sodium chicken broth (from 32-oz carton)
1/4cup grated Parmesan cheese
1/4teaspoon dried thyme leaves or poultry seasoning
1/4teaspoon pepper
4cups cut-up cooked turkey
1bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed
1/2cup Progresso® plain bread crumbs
2teaspoons olive oil
1.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.
2.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.
3.In small bowl, mix bread crumbs and oil; sprinkle over turkey mixture.
4.Bake uncovered 40 to 50 minutes or until edges are bubbly and bread crumbs are lightly browned.
Nutritional Information
1 Serving: Calories 310 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 70mg; Sodium 330mg; Total Carbohydrate 36g (Dietary Fiber 4g, Sugars 4g); Protein 24g Percent Daily Value*: Vitamin A 30%; Vitamin C 0%; Calcium 15%; Iron 10% Exchanges: 2 Starch; 0 Other Carbohydrate; 0 Vegetable; 2 1/2 Lean Meat Carbohydrate Choices: 2 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.
 
7 Reviews

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Posted at 12:36 PM on November 23 2011 by momsgal
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supper
this dish was very good-although we found it to lack a little zing so we added some garlic salt.For a starter we had bruschetta.Will definitly make again!
Posted at 3:35 PM on June 7 2010 by
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Turkey and Wild Rice Casserole
Wonder why the recipe says to use a 32 oz container of broth for only 1/2 cup needed in the recipe?
Posted at 2:53 PM on December 14 2009 by
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yum!
I didn't grow up eating casseroles- my mom ate too many as a kid. After hearing many bad things about them, I was very pleasantly surprised when I made this one for a friend who had twins. (I made extra for our family). I used chicken instead of turkey, and a wild rice blend, and it tasted great!
Posted at 11:47 AM on February 9 2009 by brenda77
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What modifications did you make for weight watchers? I'm on it too and I would love to make this recipe! Sounds delicious!
Posted at 12:00 PM on February 6 2009 by savemoney123
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Excellent
I am on Weight Watchers and I modified this a little more. I was hesitant to do it--but everything worked out great--my hubby didn't even notice that this was lower in fat--it tasted awesome--I plan on making it again and again!
Posted at 11:10 AM on January 23 2009 by clabel
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Simple & Fantastic
Though a two hour cook time seems tedious, the preparation is quick, painless, and in the end, it's a great meal. Savory with just the right amount of everything, this dish makes for a delightful dinner.
Posted at 10:07 AM on November 24 2008 by almeyerx
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