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Brown Rice and Turkey CasseroleThe complete recipe for Brown Rice and Turkey Casserole on Yahoo! Shine.
  • 3 cups cooked brown rice, cooled
  • 2 cups diced cooked turkey
  • 1 can (8 ounces) water chestnuts, drained and chopped
  • 1 cup frozen baby peas, thawed
  • ¾ cup diced red bell pepper
  • 2 cups Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, prepared
  • Cracked black pepper to taste
  • ⅓ cup grated Parmesan cheese
  1. Preheat oven to 350°F.
  2. Combine the rice, turkey, water chestnuts, peas, red pepper, prepared dressing and black pepper together in a bowl.
  3. Transfer to a greased 3-quart shallow casserole dish.
  4. Sprinkle with Parmesan cheese.
  5. Bake in a preheated 350°F oven for 35–45 minutes or until baked through and cheese has melted.
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    Brown Rice and Turkey Casserole

    By Hidden Valley
    recipe source:Hidden Valley
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    Ingredients

    • 3 cups cooked brown rice, cooled
    • 2 cups diced cooked turkey
    • 1 can (8 ounces) water chestnuts, drained and chopped
    • 1 cup frozen baby peas, thawed
    • ¾ cup diced red bell pepper
    • 2 cups Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix, prepared
    • Cracked black pepper to taste
    • ⅓ cup grated Parmesan cheese

    Directions

    1. 1Preheat oven to 350°F.
    2. 2Combine the rice, turkey, water chestnuts, peas, red pepper, prepared dressing and black pepper together in a bowl.
    3. 3Transfer to a greased 3-quart shallow casserole dish.
    4. 4Sprinkle with Parmesan cheese.
    5. 5Bake in a preheated 350°F oven for 35–45 minutes or until baked through and cheese has melted.

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