Turkey Wild Rice Casserole |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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From Mom, and one of her best meals. She got the recipe from a friend at a potlock who found it in a newspaper article. She liked to serve this dish with steamed green beans or a salad and caraway puffs. Ingredients:
1/2 cup butter |
1/3 cup flour |
2 teaspoons salt |
1 (10 ounce) can chicken broth |
1 1/2 cups milk |
1 (4 ounce) package wild rice, cooked |
1 cup green pepper, diced |
1 (2 ounce) jar pimiento, drained, diced |
3 cups cooked turkey, cubed |
1/2 cup slivered almonds |
sliced mushrooms, drained |
Directions:
1. Melt butter over medium low heat in large dutch oven; lower heat, add flour and salt; stir constantly until combined to prevent lumps.
2. Add chicken broth and milk; cook until thick and bubbly, whisking frequently to prevent burning.
3. Add remaining ingredients; mix well.
4. Pour into 9 x 13 inch baking dish.
5. Bake for 45 minutes at 350°F.
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