astray recipes: Turkey-rice casserole

Categories: Rice; Turkey; Casseroles
Yield: 12 Servings

Measure	Ingredient
½ cup	Margarine
½ cup	Flour
1 teaspoon	Salt
¼ teaspoon	Pepper
1½ cup	Turkey broth
2 cups	Milk
3 cups	Turkey; cooked, cut-up
8 ounces	Canned mushrooms
½ cup	Green bell pepper; chopped
2 ounces	Pimiento; sliced, drained
⅓ cup	Pecan pieces
3 cups	Cooked long-grain & wild rice mix; cooked according to package directions
	Hot pepper sauce; to taste

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 ¼ cup more milk. .

Recipe by: Lou Parris (adapted from Betty Crocker's Christmas Cookbook Posted to TNT - Prodigy's Recipe Exchange Newsletter by Lou Parris <lbparris@...> on Dec 30, 1997

turkey-rice casserole