ARTICHOKE-TURKEY CASSEROLE

Artichoke-Turkey Casserole image

Use Thanksgiving leftovers to make a day-after Artichoke Turkey Casserole. Honestly, you may even want to make Artichoke Turkey Casserole the main event.

Provided by My Food and Family

Categories Home

Time 1h

Yield 8 servings

Number Of Ingredients 14

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Ingredients

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

Steps:

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.

Nutrition Facts : Calories 240, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 45 mg, Sodium 660 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 16 g