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Wild Rice With Turkey Casserole

 

   Serving Size:
One serving (1/12 of recipe) is 1.5 oz meat/ meat alternate and 0.5 oz grain for a 3 - 5 year old at lunch/supper.

 

   Yield:
12 servings

 


 

Ingredients:

1 1/2 c. dry wild rice
2 c. water
1 tsp. salt
1 lb. pork sausage
1 (4 oz.) can undrained mushrooms
2 (10 .5 oz.) cans cream of mushroom soup
1 tsp. Worcestershire sauce
4 c. cooked, cubed turkey
1 1/2 c. fine bread crumbs
1/4 c. melted butter or margarine

Directions:
Wash rice; add to boiling water and salt. Cook 30-40 minutes in heavy kettle on low heat or until rice kernels split open and are tender but not too soft. Brown sausage; drain well. Mix sausage, mushrooms, soup, Worcestershire sauce and rice. Grease a 4 quart casserole. Place 1/3 of the rice mixture in casserole and top with ¢ the turkey. Repeat layers with remaining rice mixture and turkey ending with rice mixture on top. Brown bread crumbs in melted butter; sprinkle crumbs over rice. Bake 30-40 minutes at 375 degrees.

 


 

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Credit:  
Providers Voice, November 89