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Turkey and Wild Rice Casserole




Source of Recipe


Internet


List of Ingredients




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. Saut� 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.


Recipe