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Layered Turkey Casserole Recipe

This creamy casserole is an excellent way to use up leftover turkey and rice. In fact, I won a newspaper recipe contest with it years ago. It's great for when you're expecting company, because it can be put together the night before. Then just top with the onions and bake.—Joyce Platfoot, Wapakoneta, Ohio

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8-10 Servings
Prep: 15 min. Bake: 25 min.

Ingredients

3 cups cooked long grain rice
1 package (16 ounces) frozen chopped broccoli, cooked and drained
4 cups cubed cooked turkey
1 jar (4-1/2 ounces) sliced mushrooms, drained
8 slices process American cheese
1/2 cup chicken broth
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/2 cup mayonnaise
1 can (2.8 ounces) french-fried onions

Directions

In a greased 13-in. x 9-in. baking dish, layer the rice, broccoli, turkey, mushrooms and cheese. Pour broth over top.
In a small bowl, combine soup and mayonnaise; spread over top. Sprinkle with onions. Bake, uncovered, at 350° for 25 minutes or until golden brown. Yield: 8-10 servings.

Nutrition Facts: 1 serving (1 each) equals 379 calories, 21 g fat (6 g saturated fat), 59 mg cholesterol, 696 mg sodium, 24 g carbohydrate, 2 g fiber, 23 g protein.

Layered Turkey Casserole published in Country Woman July/August 1999, p35