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Prep Time: 50 Minutes Cook Time: 25 Minutes |
Ready In: 75 Minutes Servings: 12 |
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This creamy casserole is always one of the first to go in a buffet line. When I want to indicate serving size, I use sliced cheese squares on the top rather than shredded cheese.Ferne Carter Chapman, Tacoma, Washington Ingredients:
4 cups chicken broth |
1/4 cup uncooked wild rice |
1-3/4 cups uncooked long grain rice |
2 cups sliced fresh mushrooms |
1/2 cup fresh broccoli florets |
1 small onion, chopped |
1/4 cup grated carrot |
1/4 cup sliced celery |
2 tablespoons olive oil |
5 cups cubed cooked turkey |
1 jar (2 ounces) diced pimientos, drained |
1 teaspoon salt |
1/2 teaspoon dried marjoram |
1/2 teaspoon dried oregano |
5 tablespoons king arthur unbleached all-purpose flour |
3 cups milk |
1/4 cup white wine or chicken broth |
2 cups (8 ounces) shredded swiss cheese |
2 cups (8 ounces) shredded cheddar cheese, divided |
Directions:
1. In a large saucepan, bring broth to a boil; add the wild rice. Cover and simmer for 25 minutes. Add the long grain rice; simmer 25 minutes longer or until tender.
2. In a large skillet, saute the mushrooms, broccoli, onion, carrot and celery in oil until tender. Add the turkey, pimientos, salt, marjoram and oregano. Stir in the rice.
3. In a large saucepan, combine the flour, milk and wine until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the Swiss cheese and 1 cup cheddar cheese until melted. Add to turkey mixture.
4. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with the remaining cheddar cheese. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Yield: 12 servings.
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