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 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council