Sherried Turkey Casserole

Sherried Turkey Casserole


1 (10-3/4-ounce) can condensed cream of celery soup*
1 cup milk
1/4 cup grated Parmesan cheese
3 tablespoons dry sherry
3 cups hot cooked rice
1 cup finely diced cooked turkey
1/2 cup chopped green pepper
1 (2-ounce) jar diced pimientos, drained


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.

Makes 6 servings.

*Substitute homemade white sauce or cream of chicken soup.


Each serving provides 213 calories, 9 grams protein, 7 grams fat, 25 grams carbohydrate, 0 grams dietary fiber, 20 milligrams cholesterol and 506 milligrams sodium.

Courtesy of USA Rice Federation.

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