Recipe Fun Friday -- Wild Rice and Turkey Casserole

I found this week's recipe in a little book that Pillsbury puts out, Casseroles & Slow Cooker January/February 2007. I have made other yummy recipes from this booklet, but I hadn't tried this one before. I have made another chicken and rice recipe, but it wasn't as good as this one. And I'm sorry, but I forgot to take a picture. I'm sure you can imagine what it looks like.

Wild Rice and Turkey Casserole
1 cup cooked white rice
1 cup cooked wild rice (I cannot find plain wild rice in our grocery stores; is it me, or do they not carry plain wild rice? I used an Uncle Ben's wild rice concoction that had chicken flavoring, and I left out the white rice.)
2 cups diced cooked turkey breast (I cooked a whole chicken, and used about half of the meat which was more than two cups.)
2 cups shredded Montery Jack or mozzarella cheese
1 can (12 oz) evaporated milk
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped green bell pepper (John agrees that the peppers did not add anything to the recipe, so next time I will leave them out.)
2 eggs, slightly beaten
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablepoon chopped fresh parsley, if desired

Heat oven to 350. Grease baking dish. In dish, mix white rice and wild rice; spread evenly over bottom.
In large bowl, mix turkey, cheese, milk, bell peppers, eggs, salt, and pepper. Spoon over rice. (I just threw everything, rice included, into the large bowl and stirred it all up.)
Bake 45 to 55 minutes or until knife inserted in center comes out clean and top is lightly browned. Sprinkle with parsley. Let stand five minutes before serving.

This casserole had a really nice taste. I don't know if it came from the flavored rice or the egg or what, but it was delicious. John does not usually enjoy casseroles much, so I was not sure how he would react. He liked it, too. I will definitely make this again. However, I won't need to for a while because I have half of it in the freezer!

What new recipe did you try this week? Leave a link so we can come drool over it with you. By the way, I will be at the beach next week, so you have two weeks to try a new recipe.