Serves: 6

Turkey & Wild Rice Casserole

Calories: 207 kcal

100g of cooked turkey

diced

600ml boiling water

80ml skimmed milk

1 small onion

1 tin of low fat mushroom soup

170g long-grain and wild rice (like Uncle Ben's)

1 small tin sliced mushrooms

1. Preheat oven to 180c.
2. Mix the turkey water milk chopped onion mushroom soup rice and tinned mushrooms into an ungreased casserole dish.
3. Cover and bake for 30-45 minutes or until rice is tender.
4. Uncover and bake for a further 10 to 15 minutes or until liquid is absorbed. Serve with fresh streamed vegetables.