Cheesy Turkey and Rice with Golden Velvet Sauce

Yield: 7 1/4 cups | Serving Size: 2/3 cup

Ingredients

  • 2 cups | Cooked brown rice
  • 1 1/2 teaspoons | Dried rubbed sage, divided
  • 1 3/4 cups | Panko breadcrumbs
  • 1 teaspoon | Dried parsley
  • 1/4 teaspoon | Ground pepper

Preparation

STEP 1

Combine Golden Velvet Cheese sauce and water, heat and stir until well combined.

STEP 2

Melt 1 ounce butter in pan and sauté onion, celery and carrot blend until vegetables are softened; stir in 1/2 teaspoon sage.

STEP 3

Combine sautéed vegetables, turkey, rice and cheese sauce; stir until well combined.  Pour into 1/2 hotel pan that has been sprayed with nonstick cooking spray.

STEP 4

Melt 4 ounces of butter, add breadcrumbs, 1 teaspoon sage, parsley and butter.  Stir until well combined.  Top casserole with breadcrumb mixture.

STEP 5

Bake at 350°F for 20 to 30 minutes or until mixture reaches 165°F and breadcrumbs are browned.  Let set for 10 to 15 minutes before serving.


Nutritional Information

  • Serving Size2/3 cup
  • Calories339 calories
  • Fat 21 grams
  • Sat. Fat 12 grams
  • Trans Fat 0 grams
  • Cholesterol 74 milligrams
  • Sodium 706 milligrams
  • Carbohydrates 23 grams
  • Dietary Fiber 2 grams
  • Sugars 3 grams
  • Protein 16 grams
  • Vitamin A 2251 IU
  • Vitamin C 7 milligrams
  • Calcium 191 milligrams
  • Iron .7 milligrams

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