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Turkey Rice Casserole

Turkey Rice Casserole
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
12 ServingsPrep: 50 min. Bake: 25 min.

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
© Taste of Home 2013

2 of 2

Turkey Rice Casserole (continued)

Directions (continued)

  • 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.
Nutrition 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013