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Want us to put a healthified spin on a favorite recipe of yours?

See how a recipe keeps all its "delicious" with an added "nutritious," earning the title "healthified."

Turkey and Wild Rice Casserole

As the seasons turn and Thanksgiving draws near, mealtime planning shifts to perennial fall favorites such as turkey and wild rice. Together, they can make a hearty yet healthified casserole.

What’s a key to good eating? Answer: turkey! Gobble up a healthified casserole that has 82% less saturated fat and 75% less fat than the original, thanks to recipe tweaks such as using reduced-fat pasta sauce and fat-free sour cream. Reduced-sodium broth cuts the sodium, too.

3 containers Alfredo pasta sauce > 1 container reduced-fat Alfredo pasta sauce plus 1 cup fat-free sour cream, 1/2 cup reduced-sodium chicken broth and 1/4 cup grated Parmesan cheese
1/2 teaspoon salt > no salt
3 tablespoons butter > 2 teaspoons olive oil

Nutritional Highlights

Calories

550 (before)

310 (after)

Total Fat

33 g (before)

8 g (after)

Saturated Fat

20 g (before)

3 1/2 g (after)

Prep Time:20 min

Start to Finish:2 hr

makes:10 servings (about 1 cup each)

5 cups water
3/4 cup uncooked regular long-grain brown rice
3/4 cup uncooked wild rice
1 container (10 oz) refrigerated reduced-fat Alfredo pasta sauce
1 cup fat-free sour cream
1/2 cup Progresso® reduced-sodium chicken broth (from 32-oz carton)
1/4 cup grated Parmesan cheese
1/4 teaspoon dried thyme leaves or poultry seasoning
1/4 teaspoon pepper
4 cups cut-up cooked turkey
1 bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed
1/2 cup Progresso® plain bread crumbs
2 teaspoons olive oil

1 In 3-quart saucepan, heat water, brown rice and wild rice to boiling . Reduce heat; cover and simmer 40 to 50 minutes or until rices are tender. If necessary, drain.
2 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In very large bowl, mix pasta sauce, sour cream, broth, Parmesan cheese, thyme and pepper until well mixed. Stir in rice mixture, turkey and vegetables. Spoon into baking dish.
3 In small bowl, mix bread crumbs and oil; sprinkle over turkey mixture.
4 Bake uncovered 40 to 50 minutes or until edges are bubbly and bread crumbs are lightly browned.

1 In 3-quart saucepan, heat water, brown rice and wild rice to boiling . Reduce heat; cover and simmer 40 to 50 minutes or until rices are tender. If necessary, drain.

2 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In very large bowl, mix pasta sauce, sour cream, broth, Parmesan cheese, thyme and pepper until well mixed. Stir in rice mixture, turkey and vegetables. Spoon into baking dish.

3 In small bowl, mix bread crumbs and oil; sprinkle over turkey mixture.

4 Bake uncovered 40 to 50 minutes or until edges are bubbly and bread crumbs are lightly browned.

Nutritional Information

1 cup: Calories 310 (Calories from Fat 70); Total Fat 8g (Saturated Fat 3 1/2g, Trans Fat 0g); Cholesterol 70mg; Sodium 330mg; Total Carbohydrate 36g (Dietary Fiber 4g, Sugars 4g); Protein 24g % Daily Value Vitamin A 30%; Vitamin C 0%; Calcium 15%; Iron 10% Exchanges 2 Starch, 2 1/2 Lean Meat, 0 Fat Carbohydrate Choices 2 1/2