Recipe by BABYPHAT55
"This is a wonderful use of leftover turkey or you could even use chicken. You may also want to add potato chips to the top for some crunch."
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1 1/2 cups
chopped cooked turkey
1 (12 fluid ounce) can
shredded Monterey Jack cheese
shredded Cheddar cheese
frozen mixed vegetables, thawed
1 (4 ounce) can
chopped green chiles
chopped fresh cilantro
This was great, however I added fresh broccoli and doubled the cheese. It still turned out great. I also used brown minute rice, which I cooked first then added and everything turned out fine. Will make again when I have left over turkey!
The mission of using this recipe was to try and use up leftovers. The only substitution we made was to use a cup of regular milk in place of evaporated milk. It turned out surprisingly well. Usually we cook with a lot of spices, but we just added some ground pepper to the top and my husband and I both went back for seconds.
My one comment about the instructions was that I did not know whether to bake it with the lid on or off, and tried with the lid on. In 50 minutes, the casserole hadn't set, so I had to bake it another 20 with the lid off. I think in the future I would try this recipe with shredded potatoes rather than rice, just for the texture.
Thanks for sharing, BABYPHAT55!
* Percent Daily Values are based on a 2,000 calorie diet.
Cheesy Turkey Rice Casserole
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 236
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