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

Turkey, Almond and Wild Rice Casserole Recipe

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This recipe for Turkey, Almond and Wild Rice Casserole, by , is from The Big Book of Things We Love to Eat, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lisa Breon


1 onion chopped
2 Tbsp butter
1/2 c all purpose flour
2 4.5 oz cans sliced mushrooms drained (reserve liquid)
3 c half and half
1/2 c chicken broth
2 c prepared long grain and wild rice
6 c cubed cooked turkey
1 c slivered almonds toasted
1/2 c diced pimentos
salt and pepper to taste
1/4 c butter melted
1 c dry bread crumbs
1/4 c chopped fresh parsley

║Preheat oven to 350║. Saute onion in butter in saucepan over medium heat and stir in flour. Set aside.
Combine reserved mushroom liquid with half and half and enough broth to make 4 cups. Gradually stir into flour mixture cook stirring until thickened. Add rice, mushrooms, turkey toasted almonds, pimentos, salt and pepper. Place in lightly greased 9 x 13 pan. Set aside. Combine butter, bread crumbs and parsley. Sprinkle on top of casserole. Bake uncovered for 40 minutes.




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