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Turkey Rice Casserole

By: Ferne Carter Chapman

"This creamy casserole is always one of the first to go in a buffet line. When I want to indicate serving size, I use sliced cheese squares on the top rather than shredded cheese.--Ferne Carter Chapman, Tacoma, Washington"

Rate/Review | Read Reviews (16)

Prep Time:
50 Min

Cook Time:
25 Min

Ready In:
1 Hr 15 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 12 servings

Ingredients

4 cups chicken broth
1/4 cup uncooked wild rice
1 3/4 cups uncooked long grain rice
2 cups sliced fresh mushrooms
1/2 cup fresh broccoli florets
1 small onion, chopped
1/4 cup grated carrot
1/4 cup sliced celery
2 tablespoons olive or vegetable oil
5 cups cubed cooked turkey
1 (2 ounce) jar diced pimientos, drained
1 teaspoon salt
1/2 teaspoon dried marjoram
1/2 teaspoon dried oregano
5 tablespoons all-purpose flour
3 cups milk
1/4 cup white wine or chicken broth
2 cups shredded Swiss cheese
2 cups shredded Cheddar cheese, divided

Directions

In a large saucepan, bring broth to a boil; add the wild rice. Cover and simmer for 25 minutes. Add the long grain rice; simmer 25 minutes longer or until tender.
In a large skillet, saute the mushrooms, broccoli, onion, carrot and celery in oil until tender. Add the turkey, pimientos, salt, marjoram and oregano. Stir in the rice.
In a large saucepan, combine the flour, milk and wine or broth until smooth. bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the Swiss cheese and 1 cup cheddar cheese until melted. Add to turkey mixture.
Transfer to a greased 13-in. x 9-in. x 2-in. baking dish. Sprinkle with the remaining cheddar cheese. Bake, uncovered, at 350 degrees F for 25-30 minutes or until heated through.