Turkey-rice casserole
12 Servings
Ingredients
| Quantity | 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 | ||
Directions
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