
Wild Rice, Turkey and Kale Casserole

Cooking Instructions
- 1
Preheat oven to 350 degrees Fahrenheit and coat 13x9 in baking pan with non-stick spray
- 2
Cook turkey in skillet over medium heat until browned, drain and set aside
- 3
Heat oil in skillet and sauté onion for 3 min (medium-low heat) add mushrooms, kale, and garlic. Sauté 4 min until mushrooms and onions are tender. Kale will not be fully wilted.
- 4
Sprinkle flour over veggies while stirring. Cook 1 min until flour is lightly golden, stirring constantly. Slowly add milk and cook 3 min or until mixture has slightly thickened, stirring constantly. Add cheese, sage, salt, pepper stirring until cheese is melted
- 5
Add cooked rice and turkey to skillet and stir. Transfer mixture to baking pan
- 6
Bake at 350 for 15 min or until hot throughout. Toss almonds on top and bake 5 to 10 more min. Serve
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