WILD TURKEY BAKE

By Royce_Susan

Ingredients

• 3 cups water
• 8.2 ounces Comet Brown & Wild Rice Mix
• 1 cup frozen green peas
• cooking oil spray
• 10 3/4 ounces reduced-fat cream of mushroom soup
• 1/2 cup reduced fat sour cream
• 1 tsp. Worcestershire sauce
• 3 cups leftover cooked turkey
• 1/2 cup finely shredded sharp cheddar cheese

Details

Servings 4

Preparation

Step 1

Preheat the oven to 450°. Stir together the water and rice in a 4 1/2-quart Dutch oven or soup pot. Cover and bring to a boil over high heat. Reduce the heat to medium-low and cook 4 minutes. Sprinkle the peas on top, cover and continue 2 more minutes or until the rice is tender. There should be about 1/2 cup water remaining in the oopt.

While the rice cooks, spray the sides only of a shallow 2-quart casserole dish with cooking oil spray. Mix together the soup, sour cream and Worcestershire in the casserole. Chop the turkey into bite-size pieces and stir in into the soup mixture. Place the casserole in the heated oven.

When the rice is tender, remove the casserole from the oven. Add the rice and stir to mix well. Sprinkle the cheese on top. Put the dish back into the oven and continue to bake for 10 minutes or until the casserole is bubbly along the edges. Serve at once.