I took this recipe from a Pillsbury magazine, the kind you buy at the checkout (the photo is theirs as well). I have had it clipped to the side of my fridge with the other receipes I've been meaning to make it for a long time, and finally got a chance last night.
I had to leave for a showing before dinner was ready, so as I headed out the door, I kind of shrugged at Cory and said, "It'll be done in 15 minutes. There are frozen pizzas in the freezer if it's no good." Forty five minutes later, I got this text, "Dinner was a HIT. There's some left for you, but only a little." Ah, super. Blogworthy (and timely - just before leftover-Thanksgiving-turkey season). Here it is; enjoy!
Wild Rice and Turkey Casserole
1 c cooked white rice
1 c cooked wild rice
2 c diced turkey breast (I used a rotisserie chicken)
2 c shredded mozzerella or montery jack cheese
1 (12 oz) can evaporated milk
1/2 c finely chopped chopped red pepper
1/2 c finely chopped chopped green pepper
2 eggs, slightly beaten
1/2 tsp salt
1/4 tsp pepper
1 tbsp chopped parsley, if desired.
Heat oven to 350. Spray two quart baking dish with cooking spray. In baking dish, mix whit eand wild rice; spread evenly over bottom.
In large bowl, mix turkey or chicken, cheese, milk, bell peppers, eggs, salt and pepper. Spoon over rice.
Bake 45 - 55 minutes or until knife in center comes out clean and top is lightly browned. Let stand five minutes before serving.