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Turkey and Wild Rice Casserole

Course Main Dishes
Prep. Time 20 mins
Cooking Time 35 mins
Yields 5 to 6 servings

Preparation
Nutritional Info
Comments (0)

Preparation

What You Need

5 1/2 oz (170 g) 1 pkg 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) 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

Pepper, to taste

Instructions

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 2 qt (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.

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Nutritional Info

Per serving

Energy: 468 Calories
Protein: 50 g
Carbohydrate: 19 g
Fat: 21 g
Calcium: 50 % / 548 mg

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