Turkey and Wild Rice Casserole

Turkey and Wild Rice Casserole
This recipe works well with left over turkey.

Servings: 6	‹ Back to Entrees
• 2 cups cubed cooked turkey • 2-1/4 cups boiling water • 1/3 cup skim milk • 1 small onion, chopped (1/4 cup) • 1 can reduced fat and reduced sodium cream of mushroom soup • 1 ( 6 ounce) package seasoned long-grain and wild rice (like Uncle Ben's) • 1 small can sliced mushrooms, drained

Heat oven to 350 degrees F.

Mix all ingredients including seasoning packet from rice mix in ungreased 2-quart casserole.

Cover and bake 45 to 30 minutes or until rice is tender. Uncover and bake 10 to 15 minutes longer or until liquid is absorbed.

Per Serving: 207 Calories; 3g Fat (13.7% calories from fat); 1g Saturated Fat; 19g Protein; 26g Carbohydrate; 2g Dietary Fiber; 37mg Cholesterol; 125mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 0 Fat.