Wild Rice Casserole
cups long-grain wild rice
can of mushrooms, sliced, (reserve liquid)
Half-and-Half or 1 cup Half-and-Half and 2 cups broth
cooked turkey, chopped
slivered almonds, toasted
pepper, to taste
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.