Wild Rice & Chilies Ground Turkey Bake

4 cups cooked wild rice
1 pkg (20 oz) Jennie-O Turkey Store™ Lean Ground Turkey
2 cans (4 oz each) chopped green chilies
1 tsp cumin
3/4 tsp each: salt and pepper
3/4 cup chopped onion
1 cup chopped red bell pepper
3 tbsp canola oil
3 tbsp flour
1 cup Swanson® Chicken Broth
1 box (9 oz) frozen Green Giant® Niblets Corn
1 cup evaporated milk
2 cups shredded Fancy Brand® Monterey Jack Cheese, divided

Preheat oven to 350°F. Place wild rice in 2 qt. casserole. In large skillet, brown turkey adding chilies and seasonings. Drain turkey; add to casserole. In same skillet, lightly sauté onion and red bell pepper in oil. Add flour, stirring until bubbly. Gradually stir in broth. Add corn; heat through. Stir in milk. Add mixture to casserole; toss all ingredients. Add 1 1/2 cups of cheese; toss lightly. Sprinkle remaining cheese on top. Cover; bake until heated through (apx. 30 minutes). Remove cover; bake 5 minutes.

Nutrition 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. Powered by

Recipe compliments of the Minnesota Cultivated Wild Rice Council

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