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    Turkey & Wild Rice Casserole


    Source of Recipe


    by Shanny, from Rural Missourian, 11/2000

    Recipe Link: http://messageboards.ivillage.com/n/mb/message.asp?webtag=iv-fdcooking&msg=6905.2

    List of Ingredients




    2 cups long-grain wild rice
    1 onion, chopped
    2 tbsp. butter
    1/2 cup flour
    1 9-oz. can sliced mushrooms (drain & reserve liquid)
    3 cups half & half (or 1 c. half-&-half and 2 cups broth)
    6 cups cooked chopped turkey
    1 cup slivered toasted almonds
    1/2 cup diced pimento
    4 tbsp. chopped parsley
    salt & pepper to taste
    bread crumbs as needed

    Recipe



    Prepare rice according to package directions.

    Sauté onion in butter; remove from heat and stir in flour. Combine mushroom liquid with the other liquids to make 4 cups. Stir it slowly into onion/flour mixture. Cook & stir until thick. Add rice, mushrooms, turkey, almonds, pimento, parsley, salt & pepper.

    Spoon into 9x13 pan and top with bread crumbs. Bake 40 minutes at 350°.

 

 

 

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