Turkey and Rice Casserole |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This is a tasty, simple and convenient way to use leftover turkey and/or leftover rice, and a great casserole to take to a potluck. Note: Edited on 1/1/08 to reduce milk in ingredient list from 1 3/4 to 1 1/4 cups. I actually just fill a soup can with milk, but the ingredient list requires a measurement, and I took a guess. Ingredients:
4 cups cooked turkey, chopped |
2 cups cooked rice |
2 (14 1/2 ounce) cans green beans, drained |
1 1/2 cups frozen corn |
2 (10 1/2 ounce) cans cream of mushroom soup |
1 (2 7/8 ounce) can golden fried onions |
2 tablespoons soy sauce |
1 teaspoon cajun seasoning |
1 1/4 cups milk |
Directions:
1. Combine 1st 4 ingredients and 1/2 can of fried onons.
2. Combine mushroom soup with soy sauce, cajun seasoning and milk. (I use a soup can full of milk).
3. Stir til combined.
4. Mix into remaining ingredients in casserole dish.
5. Top with remaining onions and bake at 350 for 30 minutes or until bubbly.
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