Rice & Turkey Casserole Recipe


Preparation Time5 MinDifficulty LevelEasy
Main Ingredient


 Turkey tenderloins1 1⁄2 Pound, cut into 1 inch pieces
 Green onions with tops6 , sliced
 Sour cream1 Cup (16 tbs)
 Chicken broth/Dry sherry1⁄4 Cup (4 tbs)
 Chopped fresh rosemary/1/2 teaspoon dried rosemary, crushed1 Teaspoon
 Cooked rice2 Cup (32 tbs)
 Fresh mushrooms8 Ounce, sliced (3 Cup)
 Artichoke hearts14 Ounce, drained and cut into fourths (1 Can)
 Grated parmesan cheese1⁄4 Cup (4 tbs)

Nutrition Facts

Serving size: Complete recipe

Calories 2088 Calories from Fat 709

% Daily Value*

Total Fat 78 g119.8%

Saturated Fat 34.9 g174.4%

Trans Fat 0 g

Cholesterol 447 mg

Sodium 5411.9 mg225.5%

Total Carbohydrates 190 g63.5%

Dietary Fiber 27.8 g111.2%

Sugars 24.4 g

Protein 173 g346.3%

Vitamin A 51.1% Vitamin C 128.8%

Calcium 99.1% Iron 109.8%

*Based on a 2000 Calorie diet


1. Mix turkey and onions in 3-quart casserole. Cover and microwave on high 8 to 10 minutes, stirring after 4 minutes, until turkey is done; drain.
2. Stir in sour cream, sherry and rosemary. Stir in rice, mushrooms and artichoke hearts carefully. Cover tightly and microwave 8 to 14 minutes, stirring every 4 minutes, until hot. Sprinkle with cheese.