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Turkey and Brown Rice Casserole Recipe

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This recipe for Turkey and Brown Rice Casserole, by , is from Endangered Recipes: Too Good To Be Forgotten, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Nancy Dorian
Added: Sunday, July 24, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 c. brown rice
6 T. butter or butter substitute
1 lb. mushrooms, sliced
1/2 c. chopped onion
2 tsp. salt
1/4 tsp. black pepper
1 tsp. curry powder
3 c. diced cooked turkey
1/2 c. seedless golden raisins
3 c. canned chicken broth
1 1/2 c. heavy cream

Directions:
Directions:
Wash rice. Cover with water and bring to a boil then remove from heat and let soak 1 hour. Drain. Heat half of butter; sauté mushrooms and onions about 10 minutes. Mix sautéed vegetables with rice, salt, pepper, curry, turkey, raisins, broth, and cream. Turn into a buttered casserole dish. Cover and bake at 350 degrees for 1 1/4 hours. Remove cover and dot with remaining butter; bake 20 minutes longer.

Number Of Servings:
Number Of Servings:
6 - 8
Personal Notes:
Personal Notes:
From the "Elegant but Easy" cookbook; and it really is both elegant and easy.

 

 

 

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