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.