Fall Harvest Casserole
1. Preheat oven to 400°; spray 11½ x 8-inch baking dish with cooking spray.
2. Heat large skillet over medium-high heat; spray with cooking spray. Add turkey; cook and stir 6 minutes or until golden brown. Remove from heat; stir in rice with seasoning packet, soup and Brussels sprouts. Spread in prepared dish; sprinkle with bread crumbs. Makes about 5 cups.
3. Cover dish tightly with foil; bake 30 minutes. Remove foil; bake 10 minutes or until rice is tender. Chef Tips: Customize this recipe by swapping the whole grain rice blend with quinoa and/or the Brussels sprouts with butternut squash noodles.
- 10 g Fat
- 4 g Saturated
- 62 mg Cholesterol
- 1301 mg Sodium
- 57 g Carbohydrates
- 6 g Fiber
- 9 g Sugars
- 3 g Added sugars
- 31 g Protein
Directions
1. Preheat oven to 400°; spray 11½ x 8-inch baking dish with cooking spray.
2. Heat large skillet over medium-high heat; spray with cooking spray. Add turkey; cook and stir 6 minutes or until golden brown. Remove from heat; stir in rice with seasoning packet, soup and Brussels sprouts. Spread in prepared dish; sprinkle with bread crumbs. Makes about 5 cups.
3. Cover dish tightly with foil; bake 30 minutes. Remove foil; bake 10 minutes or until rice is tender. Chef Tips: Customize this recipe by swapping the whole grain rice blend with quinoa and/or the Brussels sprouts with butternut squash noodles.
