Turkey-rice casserole

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

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