2 cups cooked wild rice
2 cups chopped cooked turkey
2 cups frozen French-cut green beans, thawed
1/2 cup chopped red bell pepper*
1 (16-ounce) jar prepared Alfredo sauce**
1/2 cup dried bread crumbs
Heat oven to 350°F.
Layer wild rice, turkey, green beans and red pepper in 8-inch square ungreased baking dish; top with sauce.
Combine bread crumbs and butter in bowl. Sprinkle over casserole. Bake 45-50 minutes or until edges are bubbly and mixture is heated through.
*Substitute 1 (2-ounce) jar chopped pimiento, undrained.
**Substitute refrigerated Alfredo sauce.
To make ahead, prepare casserole up to 12 hours ahead. Cover and refrigerate. Increase baking time to 50-55 minutes.