Monday, March 1, 2021

Turkey and Wild Rice Bake

· 1 (6-ounce ) package long grain and wild rice mix
· 1 tablespoon butter
· 1 cup chopped onion
· 2 tablespoons minced garlic
· 1 can condensed cream of chicken soup
· 1 cup milk
· 1 ½ teaspoons dried basil
· 2 cups shredded mozzarella cheese
· 3 cups chopped cooked turkey
· 1 (4-ounce) jar sliced mushrooms, drained
· ½ cup shredded Parmesan cheese
· ½ cup toasted almonds

1. Preheat oven to 350 degrees. Prepare rice mix according to package directions, except without the seasoning packet.
2. Meanwhile in a large skillet melt the butter over medium heat. Add onion and garlic, cook until onion is tender, stirring occasionally.
3. Stir in soup, milk and basil; heat through. Gradually add mozzarella cheese, stirring until melted. Stir in cooked rice, turkey and mushrooms.
4. Transfer to a 3 quart baking dish and sprinkle with parmesan cheese.
5. Bake uncovered for 15-20 minutes or until heated through. Sprinkle with almonds.

*To toast almonds, spread them on a shallow baking pan. Bake at 350 degrees for 5 to 10 minutes or until lightly browned, shaking the pan once or twice.

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