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Turkey and Rice Casserole
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Brief Description
Turkey and rice casserole recipe, made with long grain and wild rice, chopped vegetables and an easy sauce.
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Main Ingredient
cooked turkey
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Category: Casseroles
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Cuisine: Southern
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Prep Time: 25 min(s)
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Cook Time: 65 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
Extremely yummy! Lindsey chowed!
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Posted By: KathyD
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Posted On: Nov 11, 2021
Number of Servings:
Ingredients:
- 2 boxes - 6 oz. long-grain and wild rice mix, such as Uncle Ben's I used Texmati brown and wild rice
- 1/2 cups - chopped onion
- 8 tablespoons - butter
- 1/2 cups - all-purpose flour
- 2 cans - 4 oz. sliced mushrooms drained and liquid reserved
- 1 1/2 cups - half-and-half
- 1 1/2 cups - chicken broth
- 2 cups - cooked turkey diced
- 1/2 cups - toasted slivered almonds coarsely chopped
- 1 jars - 4 oz. chopped pimiento drained
- 2 tablespoons - chopped fresh parsley
- - salt and pepper to taste
- - buttered bread crumbs
Directions:
Cook the rice according to package directions. Saute onions over medium low heat in butter; remove from heat and stir in flour until flour is dissolved.
Drain mushrooms, saving liquid. Measure mushroom liquid combined with the half-and-half and chicken broth. If necessary, add more water or broth to make 4 cups.
Place flour mixture in pan over heat and gradually stir in the liquid mixture. Cook, stirring constantly, until thick. Add rice, mushrooms, turkey, toasted almonds, pimiento, parsley, salt and pepper.
Spoon mixture into a 9-x-13-x-2-inch casserole, and top with buttered breadcrumbs. Bake at 350 degrees F for about 35 to 45 minutes. This may be prepared the day before or frozen.
To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350-degree-F oven, stirring occasionally, for 10 to 15 minutes. Or toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.
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