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Fall Harvest CasseroleFall Harvest Casserole
Fall Harvest Casserole
Fall Harvest Casserole
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Recipe - ShopRite of Yardley
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
Butterball Turkey Breast - Bone In, 6-7 lbs.
Butterball Turkey Breast - Bone In, 6-7 lbs.
$22.69 avg/ea$3.49/lb
1 box (6 ounces) Lundberg Family Farms® organic whole grain rice & wild rice
Wholesome Pantry Organic Long Grain Brown Rice, 8.8 oz
Wholesome Pantry Organic Long Grain Brown Rice, 8.8 oz
$2.99$0.34/oz
1 container (20 ounces) Bowl & Basket™ butternut squash soup with apple
Bowl & Basket Butternut Squash Soup with Granny Smith Apples, 20 oz
Bowl & Basket Butternut Squash Soup with Granny Smith Apples, 20 oz
$5.99$0.30/oz
1 1/2 cups cups packed shredded Brussels sprouts
Bowl & Basket Whole Brussels Sprouts, 16 oz
Bowl & Basket Whole Brussels Sprouts, 16 oz
$3.49$3.49/16oz
1/4 cup 4C® seasoned bread crumbs
4C Seasoned Bread Crumbs , 15 oz
4C Seasoned Bread Crumbs , 15 oz
$2.39$0.16/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.