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| Turkey-Rice Casserole Recipe |
Category: Rice / Turkey
Rating:
N/A
Servings: 12
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Ingredients
1/2 cup margarine
1/2 cup flour
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 cup turkey broth
2 cup milk
3 cup turkey; cooked, cut-up
8 oz canned mushrooms
1/2 cup green bell pepper; chopped
2 oz pimiento; sliced, drained
1/3 cup pecan pieces
3 cup cooked long-grain & wild rice mix; cooked according to packa
1 hot pepper sauce; to taste
Cooking Directions:
Heat margarine until melted. Blend in flour, salt and pepper. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in chicken broth and milk. Heat to boiling STIRRING CONSTANTLY. Boil and stir 1 minute (liquid will thicken). Remove from heat. Stir in remaining ingredients. Pour into ungreased baking dish(s) . Cook uncovered in 350 degree oven until hot an bubbly 40-45 minutes. Less time if making two small dishes.
NOTES : Made this with leftover turkey meat and broth. Made two smaller casseroles. Original recipe called for slivered almonds instead of pecans, chicken broth instead of turkey broth, and 1/4 cup more milk. . Recipe by: Lou Parris (adapted from Betty Crocker's Christmas Cookbook
casseroles,turkey,rice
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