Use Thanksgiving leftovers to make a day-after Artichoke Turkey Casserole. Honestly, you may even want to make Artichoke Turkey Casserole the main event.
What You Need
Original recipe yields 8 servings
1 Tbsp. butter or margarine
1 carrot, chopped
1 small green pepper, chopped
2 green onions, sliced
1-1/2 cups chopped leftover roasted turkey
1 jar (14 oz.) artichoke hearts, drained, chopped
1 cup long-grain brown rice, uncooked
1 can (10-3/4 oz.) reduced-fat reduced-sodium condensed cream of mushroom soup
1 cup milk
1 cup hot water
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese
2 slices cooked OSCAR MAYER Bacon, crumbled
1/2 tsp. dried thyme leaves
3 Tbsp. KRAFT Grated Parmesan Cheese
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Let's Make It
Heat oven to 350°F.
Melt butter in large skillet on medium heat. Add carrots, peppers and onions; cook and stir 4 to 5 min. or until carrots are crisp-tender. Remove from heat. Stir in all remaining ingredients except Parmesan.
Spoon into 2-qt. casserole sprayed with cooking spray; sprinkle with Parmesan. Cover.
Bake 40 min. or until rice is tender and casserole is heated through, uncovering after 20 min.
Casserole can be mixed together ahead of time. Refrigerate up to 24 hours. When ready to serve, bake, covered, in 350°F oven 1 hour or until rice is tender and casserole is heated through, uncovering after 40 min.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.