 |
Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
|
Here is a neat recipe for using up that left over Thanksgiving turkey. It's from an old BHG cookbook. Ingredients:
3/4 cup uncooked long-grain rice |
1 1/2 cups chicken broth |
1 cup shredded american cheese |
2 tablespoons butter or 2 tablespoons margarine |
1/2 cup finely chopped drained cooked spinach |
1/4 cup finely chopped green onion, and tops |
2 cups diced cooked turkey |
2 beaten eggs |
1 1/2 cups milk |
1 (10 3/4 ounce) can condensed cheddar cheese soup |
1/3 cup milk |
Directions:
1. Substituting chicken broth for water, cook rice accoridng to package directions, omitting salt and butter.
2. Stir cheese and 2 tablespoons butter into hot rice.
3. Add next 3 ingredients; mix well.
4. Beat eggs well; add with 1 1/2 cups milk to rice mixture. Blend lightly.
5. Turn into well-greased 12X7X2 inch baking dish.
6. Bake at 350 degrees about 40 minutes or until knife comes out clean.
7. Cut into squares; serve with Cheddar Cheese Sauce.
8. Cheddar Cheese Sauce:.
9. Blend cheese soup with milk in saucepan. Heat thoroughly.
|
|