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| To cook wild rice, combine 1-1/2 cups washed rice with 4 cups water in heavy saucepan. Cover and cook for 30-45 minutes or until tender. Drain off any excess water.
Prep Time: 20 minutes Cook Time: 45 minutes |
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| Ingredients: | |||||
| 3 cups cooked wild rice | |||||
| 3 cups chopped cooked turkey | |||||
| 16 oz. pkg. frozen french cut green beans, thawed | |||||
| 17 oz. jar alfredo sauce | |||||
| 1/2 cup soft bread crumbs | |||||
| Directions: | |||||
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Preheat oven to 350 degrees. Mix rice, turkey, green beans and alfredo sauce in large bowl. Place in 12x8" glass baking dish and sprinkle with bread crumbs. Bake at 350 degrees for 45-50 minutes until casserole bubbles at the edges and bread crumbs are browned.
To freeze, undercook rice by 10 minutes. Do not thaw green beans. Mix all ingredients and place in baking dish. Wrap well and attach small freezer bag with bread crumbs. Label and freeze up to three months. To thaw and reheat, thaw casserole overnight in refrigerator. Uncover, sprinkle with breadcrumbs, and bake at 350 degrees for 50-65 minutes until bubbly and thoroughly heated. |
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