Turkey and Vegetable Casserole

Turkey and Vegetable Casserole


1 (10-3/4-ounce) can condensed cream of mushroom soup
1/2 cup milk
1 (16-ounce) package frozen broccoli, carrots, and cauliflower mixture, thawed
1 (6-1/4-ounce) package quick cooking long grain and wild rice mix, prepared according to package instructions
2 cups cooked turkey cubes

Blend soup with milk in large bowl. Combine with vegetables, rice and turkey. Turn into greased 2- to 3-quart baking dish. Bake at 350 degrees 20 to 25 minutes or until thoroughly heated.

Makes 6 servings.

Each serving provides 234 calories, 15 grams protein, 7 grams fat, 31 grams carbohydrate, 3 grams dietary fiber, 25 milligrams cholesterol and 967 milligrams sodium.

Courtesy of USA Rice Federation.

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