Serve this make-ahead casserole for your next dinner party or buffet. It’s a great way to use leftover cooked turkey or chicken.
| 3 |
|
cups cooked wild rice |
| 3 |
|
cups chopped cooked turkey |
| 1 |
|
(16-ounce) package frozen French-cut green beans, thawed |
| 1/2 |
|
cup chopped red bell pepper* |
| 1 |
|
(17-ounce) jar prepared Alfredo sauce |
| 1/2 |
|
cup dried bread crumbs |
| 2 |
|
tablespoons LAND O LAKES® Butter, melted |
Heat oven to 350°F. Layer wild rice, turkey, green beans and red pepper in 12x8-inch ungreased baking dish; top with sauce.
Combine bread crumbs and butter in small bowl. Sprinkle over casserole. Bake for 45 to 50 minutes or until edges are bubbly and mixture is heated through.
*Substitute 1 (2-ounce) jar chopped pimiento, undrained.
TIP
: A refrigerated Alfredo sauce can also be used.
TIP:
Prepare casserole up to 12 hours ahead. Cover and refrigerate. Increase baking time to 50 to 55 minutes.
