Ingredients1 h 10 m servings 348 cals
- Preheat oven to 350 degrees F (175 degrees C).
- Mix cream of mushroom soup, water, turkey, wild rice, milk, and onion together in a 2-quart casserole dish. Cover dish with aluminum foil.
- Bake in the preheated oven for 50 minutes. Remove foil and cook until rice is tender and liquid is absorbed, 10 to 15 minutes more.
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Per Serving: 348 calories; 8.8 g fat; 38.5 g carbohydrates; 28.7 g protein; 55 mg cholesterol; 556 mg sodium. Full nutrition
ReviewsRead all reviews 5
This is a great base recipe to change-up to your family's tastes / preferences. I cooked my rice with the onion before mixing with the chopped turkey (and I mixed in some thawed frozen veggies) ...
This was a good start, but too basic for me. I wanted more than meat and rice, so I added about 4 diced carrots, a cup of diced celery, and doubled the onion. I also subbed thickened milk for th...
I made this using cream of chicken soup because it's what I had on hand at the time and I used Uncle Bens original recipe wild rice. When it was time to take the lid/foil off, I stirred the cass...
This has become a family favorite. Substitute chicken breasts if turkey left overs aren’t an option. I also added carrots, celery and onions to add a little umph. Most requested meal in our h...