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Turkey Rice Casserole Recipe

This creamy casserole is always one of the first to go in a buffet line. When I want to indicate serving size, I use sliced cheese squares on the top rather than shredded cheese.—Ferne Carter Chapman, Tacoma, Washington

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Turkey Rice Casserole Recipe

Prep: 50 min. Bake: 25 min.

Yield: 12 Servings

50 25 75

Ingredients

4 cups chicken broth
1/4 cup uncooked wild rice
1-3/4 cups uncooked long grain rice
2 cups sliced fresh mushrooms
1/2 cup fresh broccoli florets
1 small onion, chopped
1/4 cup grated carrot
1/4 cup sliced celery
2 tablespoons olive oil
5 cups cubed cooked turkey
1 jar (2 ounces) diced pimientos, drained
1 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
5 tablespoons all-purpose flour
3 cups milk
1/4 cup white wine or chicken broth
2 cups (8 ounces) shredded Swiss cheese
2 cups (8 ounces) shredded cheddar cheese, divided

Directions

In a large saucepan, bring broth to a boil; add the wild rice. Cover and simmer for 25 minutes. Add the long grain rice; simmer 25 minutes longer or until tender.
In a large skillet, saute the mushrooms, broccoli, onion, carrot and celery in oil until tender. Add the turkey, pimientos, salt, marjoram and oregano. Stir in the rice.
In a large saucepan, combine the flour, milk and wine until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the Swiss cheese and 1 cup cheddar cheese until melted. Add to turkey mixture.
Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining cheddar cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 12 servings.

Nutritional Facts 1 serving (1 cup) equals 432 calories, 18 g fat (10 g saturated fat), 89 mg cholesterol, 744 mg sodium, 33 g carbohydrate, 1 g fiber, 32 g protein.

Originally published as Turkey Rice Casserole in Casserole Cookbook , p162