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Prep Time: 15 Minutes Cook Time: 1 Minutes |
Ready In: 16 Minutes Servings: 8 |
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This is a great way to use up Thanksgiving leftovers. Believe it or not, this recipe came from my hospital cafeteria - not normally a place you would turn to for good recipes. But this is very good, and as a bonus, very easy. Ingredients:
1 1/4 cups packaged wild rice mix |
1 1/4 cups cooked turkey, in 1/2 inch cubes |
1/4 cup onion, diced |
1/4 cup celery, sliced |
1 1/2 cups water |
2 teaspoons worcestershire sauce |
1 (10 3/4 ounce) can cream of mushroom soup |
1 1/2 cups water chestnuts, sliced |
1 (4 ounce) can mushrooms, stems & pieces |
Directions:
1. Preheat oven to 300F.
2. Mix together all ingredients.
3. Spray a 9 by 13 baking pan with non-stick vegetable spray.
4. Place mixture into pan, cover with foil,& bake for 45 minutes.
5. Uncover and bake another 25 minutes.
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