Turkey & Wild Rice Casserole
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Turkey & Wild Rice Casserole
2 cups long-grain with wild rice mixture
1 large onion, chopped
2 tablespoons butter
1/2 cup flour
9 ounces sliced mushrooms, liquid reserved
3 cups half and half (table cream)
2 cups turkey broth
6 cups turkey, cooked and chopped
1 cup slivered almonds, toasted
1/2 cup pimiento, diced
4 tablespoons fresh parsley, chopped
salt and pepper, to taste
bread crumbs
Prepare rice according to package directions. Sauté onions in butter.
Remove from heat and stir in flour. Drain mushrooms and save liquid.
Combine mushroom liquid with cream, broth and additional liquid if required to make 4 cups. Stir
slowly into flour mixture. Cook and stir until thick.
Add rice, mushrooms, turkey, toasted almonds,pimiento, parsley, salt and pepper.
Put in a 9" x 13" pan and top with bread crumbs.
Bake for 40 minutes at 350º.
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| Sheri Ann Richerson |
