Fall Harvest Casserole - Dearborn

Fall Harvest Casserole

Fall Harvest Casserole

Fall Harvest Casserole

Fall Harvest Casserole

Recipe - Dearborn Market

Fall Harvest Casserole.jpg

Fall Harvest Casserole

Prep Time15 Minutes

Servings4

Cook Time40 Minutes

Calories431

Ingredients

1 package (24 ounces) Perdue® savory marinated turkey breast tenderloins, cut into ½-inch pieces

1 box (6 ounces) Lundberg Family Farms® organic whole grain rice & wild rice

1 container (20 ounces) Bowl & Basket™ butternut squash soup with apple

1 1/2 cups cups packed shredded Brussels sprouts

1/4 cup 4C® seasoned bread crumbs

Directions

1. Preheat oven to 400°; spray 11½ x 8-inch baking dish with cooking spray.

2. Heat large skillet over medium-high heat; spray with cooking spray. Add turkey; cook and stir 6 minutes or until golden brown. Remove from heat; stir in rice with seasoning packet, soup and Brussels sprouts. Spread in prepared dish; sprinkle with bread crumbs. Makes about 5 cups.

3. Cover dish tightly with foil; bake 30 minutes. Remove foil; bake 10 minutes or until rice is tender. Chef Tips: Customize this recipe by swapping the whole grain rice blend with quinoa and/or the Brussels sprouts with butternut squash noodles.

Nutritional Information

10 g Fat
4 g Saturated
62 mg Cholesterol
1301 mg Sodium
57 g Carbohydrates
6 g Fiber
9 g Sugars
3 g Added sugars
31 g Protein

15 minutes

Prep Time

40 minutes

Cook Time

4

Servings

431

Calories

Shop Ingredients

Makes 4 servings

1 package (24 ounces) Perdue® savory marinated turkey breast tenderloins, cut into ½-inch pieces

Not Available

1 box (6 ounces) Lundberg Family Farms® organic whole grain rice & wild rice

Rice A Roni Rice Vermicelli Beef Flavor 6.8 Oz

Rice A Roni Rice Vermicelli Beef Flavor 6.8 Oz

Add Rice A Roni Rice Vermicelli Beef Flavor 6.8 Oz to Favorites.Add Rice A Roni Rice Vermicelli Beef Flavor 6.8 Oz to Favorites.

$1.99$0.29/oz

1 container (20 ounces) Bowl & Basket™ butternut squash soup with apple

Butternut Squash, 1 ct, 3 pound

Butternut Squash, 1 ct, 3 pound

Add Butternut Squash, 1 ct, 3 pound to Favorites.Add Butternut Squash, 1 ct, 3 pound to Favorites.

$2.97 avg/ea$0.99/lb

1 1/2 cups cups packed shredded Brussels sprouts

Bowl & Basket Whole Brussels Sprouts, 16 oz

Bowl & Basket Whole Brussels Sprouts, 16 oz

Add Bowl & Basket Whole Brussels Sprouts, 16 oz to Favorites.Add Bowl & Basket Whole Brussels Sprouts, 16 oz to Favorites.

$3.49$3.49/16oz

1/4 cup 4C® seasoned bread crumbs

Cento Italian Style Seasoned Bread Crumbs, 24 oz

Cento Italian Style Seasoned Bread Crumbs, 24 oz

Add Cento Italian Style Seasoned Bread Crumbs, 24 oz to Favorites.Add Cento Italian Style Seasoned Bread Crumbs, 24 oz to Favorites.

$3.99$0.17/oz

Nutritional Information

10 g Fat
4 g Saturated
62 mg Cholesterol
1301 mg Sodium
57 g Carbohydrates
6 g Fiber
9 g Sugars
3 g Added sugars
31 g Protein

Directions

1. Preheat oven to 400°; spray 11½ x 8-inch baking dish with cooking spray.

2. Heat large skillet over medium-high heat; spray with cooking spray. Add turkey; cook and stir 6 minutes or until golden brown. Remove from heat; stir in rice with seasoning packet, soup and Brussels sprouts. Spread in prepared dish; sprinkle with bread crumbs. Makes about 5 cups.

3. Cover dish tightly with foil; bake 30 minutes. Remove foil; bake 10 minutes or until rice is tender. Chef Tips: Customize this recipe by swapping the whole grain rice blend with quinoa and/or the Brussels sprouts with butternut squash noodles.