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Turkey Rice Casserole



2 c. chicken broth

2 tbl uncooked wild rice

¾ c. and 2 tbl uncooked long grain rice

1 c. sliced fresh mushrooms

¼ c. fresh broccoli florets

½ small onion, chopped

2 tbl carrot, grated

2 tbl celery, chopped

1 tbl olive oil

2 ½ c. cubed cooked turkey

2 oz. jar of diced pimientos, drained

½ tea salt

¼ tea dried marjoram

¼ tea Greek oregano

2 tbl and 1 ½ tea flour

1 ½ c. milk

2 tbl white wine

1 c. shredded Swiss cheese

1 c. shredded cheddar cheese, divided



In a large saucepan, bring broth to a boil, add wild rice, cover, and simmer for 25 minutes.  Add the long grain rice and simmer for another 25 minutes or until tender.  In a large skillet, sauté mushrooms, broccoli, onion, carrot and celery in oil until tender.  Add turkey, pimientos, salt, marjoram and oregano.  Stir in the rice.  In a large saucepan, combine flour, milk and wine until smooth, bring to a boil.  Cook and stir for 2 minutes or until thick.  Stir in Swiss cheese and 1 cup of the cheddar cheese until melted.  Add to turkey mixture.  Transfer to a greased 13x9-baking pan.  Sprinkle with remaining cheddar.  Bake uncovered at 350 for 25-30 minutes. Serves 6.