Turkey and
Wild Rice Casserole
2
cups long-grain wild rice
1 onion,
chopped
2 tablespoons
butter
1/2 cup
flour
9 ounce
can of mushrooms, sliced, (reserve liquid)
3 cups
Half-and-Half or 1 cup Half-and-Half and 2 cups broth
6 cups
cooked turkey, chopped
1 cup
slivered almonds, toasted
1/2 cup
pimiento, diced
4 tablespoons
parsley, chopped
Salt and
pepper, to taste
Bread
crumbs
Prepare rice
according to package directions. Sauté onions in butter.
Remove from heat and stir in flour. Drain mushrooms and save liquid.
Combine that liquid with cream and enough liquids to make 4 cups.
Stir slowly into flour mixture. Cook and stir until thick. Add rice,
mushrooms, turkey, toasted almonds, pimiento, parsley, salt and
pepper. Put in a 9-by-13-inch pan and top with bread crumbs. Bake
40 minutes at 350 degrees. |
