Sherried turkey casserole
Yield: 6 Servings
Ingredients:
- 1 cn Cream of celery soup* -- (condensed)
- 10-3/4 oz.
- 1 c Milk
- 1/4 c Grated Parmesan cheese
- 3 tb Dry sherry
- 3 c Hot cooked rice
- 1 c Diced cooked turkey
- 1/2 c Chopped green pepper
- 2 oz Diced pimientos; drained
Instructions:
Paprika Combine soup milk cheese and sherry in large skillet. Cook over medium heat 2 to 3 minutes. Add rice turkey pepper and pimientos. Continue to cook until thoroughly heated. Sprinkle with paprika before serving. *Substitute homemade white sauce or cream of chicken soup. Source: Seasonal Inspirations for Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias
