Rice Turkey Casserole
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 all-purpose flour
- 3 cups whole milk
- 1/4 cup white wine or chicken broth
- 2 cups shredded Swiss cheese
- 2 cups shredded cheddar cheese, divided
Reviews
Very good, could have used a little spice liketabasco. I used white rice because I didn't have wild rice. Tasty way to use leftovers.