Sherried turkey casserole
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Cream of celery soup* (condensed), 10-3/4 oz. |
| 1 | cup | Milk |
| ¼ | cup | Grated Parmesan cheese |
| 3 | tablespoons | Dry sherry |
| 3 | cups | Hot cooked rice |
| 1 | cup | Diced cooked turkey |
| ½ | cup | Chopped green pepper |
| 2 | ounces | Diced pimientos; drained |
| Paprika | ||
Directions
Combine soup, milk, cheese, and sherry in large skillet. Cook over medium heat 2 to 3 minutes. Add rice, turkey, pepper, and pimientos.
Continue to cook until thoroughly heated. Sprinkle with paprika before serving.
*Substitute homemade white sauce or cream of chicken soup.
Source: Seasonal Inspirations for Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias