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Turkey Wild Rice Casserole

1 c Wild rice -- raw
1/2 ts Salt -- optional
4 c Water
1 1/2 lb Mushrooms -- fresh sliced
1/4 c Margarine
6 tb Flour
2 ts Instant chicken bouillon
1 c Water
13 oz Evaporated skim milk
1/2 ts Salt -- optional
4 c Turkey, cooked -- cubed
2 oz Pimento -- sliced
8 oz Water chestnuts -- sliced
1/2 c Almonds -- sliced

Rinse wild rice under running water, using a strainer. Combine rice, salt and water in large saucepan. Bring to a boil; simmer, covered, until kernals are open and tender but not mushy (about 45-55 min.). Drain. In a large skillet, saute mushrooms in margarine until tender, stir in flour and bouillon. Slowly stir in water and evaporated skim milk; cook until thickened. Add rice, salt, turkey, pimento and water chestnuts. Pour mixture into 7x11-inch baking dish. Sprinkle with the sliced almonds. Bake in 350~F oven for 30 minutes covered, then 3 minutes uncovered, until bubbly.

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