Turkey Rice Casserole

Name: Turkey Rice Casserole
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings.
Cuisine: North America, Southwest
Ingredients: 1 medium onion, chopped; 1 celery rib, chopped; 2 tablespoons butter; 2 cups whole milk; 1-1/4 cups uncooked instant rice; 2 cups diced cooked turkey; 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted; 1 cup seasoned stuffing cubes; 1 can (4 ounces) chopped green chiles, drained; 1 cup shredded cheddar cheese, divided

TOTAL TIME: Prep: 20 min. Cook: 15 min. YIELD: 8 servings.

The recipe for this creamy and comforting casserole came from my aunt as a way to use leftover turkey. I love it so much, however, that I don't wait for leftovers to make it. The green chiles provide the memorable flavor. —Tamy Baker, Kearney, Nebraska

Ingredients

1 medium onion, chopped
1 celery rib, chopped
2 tablespoons butter
2 cups whole milk
1-1/4 cups uncooked instant rice
2 cups diced cooked turkey
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup seasoned stuffing cubes
1 can (4 ounces) chopped green chiles, drained
1 cup shredded cheddar cheese, divided

Directions

1. In a 2-qt. microwave-safe dish, combine the onion, celery and butter. Cover and microwave on high for 1-1/2 to 3 minutes or until butter is melted. Stir in milk. Cover and cook on high for 3-5 minutes or until milk is steaming (do not boil). Stir in rice. Cover and let stand for 2 minutes.
2. Add the turkey, soup, stuffing cubes, chiles and 1/2 cup cheese. Cover and microwave on high for 3-6 minutes or until heated through, stirring once. Sprinkle with remaining cheese. Cover and let stand for 5 minutes.

Nutrition Facts

1 each: 294 calories, 13g fat (7g saturated fat), 59mg cholesterol, 586mg sodium, 26g carbohydrate (5g sugars, 2g fiber), 18g protein.

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