Turkey-Rice Bake
Yield
4 servingsPrep
25 minCook
35 minReady
60 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
long grain rice
|
|
| 3 | tablespoons |
margarine
|
|
| 1 | can |
soup, french onion
|
|
| 1 ⅓ | cups |
water
|
|
| ½ | cup |
green bell peppers
|
|
| 1 | tablespoon |
pimentos
chopped |
|
| ½ | cup |
celery
diced |
|
| 1 | cup |
turkey
cooked |
*
|
| 1 | can |
mushrooms
drained |
*
|
| 4 | each |
cheese slices, processed
halved |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
long grain rice
|
|
| 45 | ml |
margarine
|
|
| 1 | can |
soup, french onion
|
|
| 315 | ml |
water
|
|
| 118 | ml |
green bell peppers
|
|
| 15 | ml |
pimentos
chopped |
|
| 118 | ml |
celery
diced |
|
| 237 | ml |
turkey
cooked |
*
|
| 1 | can |
mushrooms
drained |
*
|
| 4 | each |
cheese slices, processed
halved |
*
|
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.
