Sherried Turkey Casserole
Yield
6 servingsPrep
5 minCook
15 minReady
20 minLow Cholesterol, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
soup, cream of celery
condensed |
|
| 1 | cup |
milk
|
|
| ¼ | cup |
Parmesan cheese
grated |
|
| 3 | tablespoons |
sherry
dry |
|
| 3 | cups |
rice
cooked, hot |
|
| 1 | cup |
turkey
cooked, diced |
*
|
| ½ | cup |
green bell peppers
chopped |
|
| 2 | ounces |
pimentos
diced, drained |
|
| 1 | x |
paprika
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
soup, cream of celery
condensed |
|
| 237 | ml |
milk
|
|
| 59 | ml |
Parmesan cheese
grated |
|
| 45 | ml |
sherry
dry |
|
| 7.1E+2 | ml |
rice
cooked, hot |
|
| 237 | ml |
turkey
cooked, diced |
*
|
| 118 | ml |
green bell peppers
chopped |
|
| 57.8 | ml/g |
pimentos
diced, drained |
|
| 1 | x |
paprika
|
*
|
Directions
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.
