"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Turkey and Wild Rice Casserole Recipe

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This recipe for Turkey and Wild Rice Casserole, by , is from Seasoned with LOVE, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Elaine Dack
Added: Tuesday, April 11, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1/2 c. chopped onion
1/2 c. butter
1/4 c. flour
6-oz. can sliced mushrooms
Chicken broth (added to liquid from mushrooms to make 2 cups)
1 1/2 c. half and half or light cream
3 c. turkey or chicken, cooked and cubed
1 c. uncooked combination wild and regular rice
2-oz. jar pimento, drained and chopped
2 T. parsley flakes
1 1/2 t. salt
1/4 t. pepper
1/2 c. slivered almonds

Directions:
Directions:
Saute onion in butter over low heat (do not brown). Blend in flour. Cook over low heat, stirring until mixture is bubbly. Remove from heat. Stir in broth, mushroom liquid and half and half. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add mushrooms, turkey, rice, pimento, parsley, salt and pepper. Pour into ungreased 2-quart casserole. Cover and bake at 350 degrees for 1 hour. Uncover; sprinkle with almonds. Bake 15 minutes longer until rice is tender.
TIP: Increase baking time 10 to 15 minutes if all wild rice is used.

Number Of Servings:
Number Of Servings:
8

 

 

 

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