Turkey-Rice Bake
Submitted by hinm
Toasted long grain rice baked in French onion soup with turkey, mushrooms, green pepper, and celery, finished with a melted cheese pinwheel on top. A hearty one-dish casserole the whole family will dig into.
YIELD
4 servingsPREP
25 minCOOK
35 minREADY
60 minBrowning the rice before baking is the secret move that makes this casserole stand out.
Long grain rice toasts in margarine until nutty and golden, then bakes in a mix of French onion soup and water with cooked turkey, mushrooms, green bell pepper, celery, and pimento. The rice absorbs all that oniony, savory liquid as it cooks.
Right at the end, cheese slices get arranged in a pinwheel pattern on top and melt into a gooey blanket. One dish, one hour, dinner done.
Kitchen Tips
- Stir the rice constantly while browning so it toasts evenly without burning
- Keep the casserole covered while baking so the rice steams properly
- Only uncover for the final cheese melting step
- Swap in leftover chicken if you don’t have turkey on hand
Ingredients
Directions
In skillet, brown rice in margarine, stirring constantly.
Place in casserole add the onion soup, green pepper, pimento, celery, turkey, drained mushrooms and 1⅓ cup of water, mixing well.
Bake covered at 350℉ (180℃) for 20 to 25 minutes or until rice is cooked. Arrange cheese slices in pinwheel fashion on the casserole.
Bake uncovered, until cheese melts.
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