Turkey and Rice Casserole

Turkey and Rice Casserole


2 (10-3/4-ounce) cans condensed cream of mushroom soup
1 cup half and half
1 cup grated sharp Cheddar cheese
1/2 cup grated Parmesan cheese
1-1/2 tablespoons minced onion
1 tablespoon prepared mustard
1/4 teaspoon rosemary leaves
1/8 teaspoon ground black pepper
4 cups cooked rice
4 cups cubed cooked turkey or chicken
1 (16-ounce) can carrots and peas
1 (3-ounce) can French-fried onion rings


Blend soup with half and half; cook over low heat until hot, being careful not to boil. Stir in cheese, onion, mustard, rosemary and pepper; remove from heat. Combine sauce, rice and turkey. Alternate layers of rice mixture with carrots and peas in lightly buttered 3-quart casserole. Sprinkle top with onion rings. Bake, uncovered, at 350 degrees 15 to 20 minutes, or until bubbly.

Makes 10 servings.


Each serving provides 354 calories, 19 grams protein, 19 grams fat, 28 grams carbohydrate, 1 gram dietary fiber, 50 milligrams cholesterol and 851 milligrams sodium.

Courtesy of USA Rice Federation.

About this Author