Wild Rice Turkey Tarragon Bake

    1 cup chopped onion
    1 cup chopped red bell pepper
    1/2 cup chopped green bell pepper
    1 can (4 oz) sliced mushrooms, drained
    3 tbsp butter
    1 tsp dried tarragon, or to taste
    1/2 tsp garlic powder
    1/2 tsp salt
    3 tbsp all-purpose flour
    1 can (12 oz) evaporated milk
    3 cups cooked wild rice
    1 lb Jennie-O® Country Roast Turkey Tenderloin, cooked and cubed
    1 1/2 cups shredded Fancy Brand® Swiss cheese, divided
    1/2 cup sliced almonds

Preheat oven to 350°F. In large skillet, saute onion, peppers and mushrooms in butter. Add seasonings and flour; stir constantly until bubbly. Gradually stir in milk. Mix in wild rice, turkey, 1 cup cheese and nuts; place in 2-quart casserole. Top with remaining cheese. Cover, bake 30 minutes or until heated through. Uncover, bake 5 minutes

6 - 8 servings

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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