Sherried turkey casserole

6 servings

Ingredients

Quantity Ingredient
1 can Cream of celery soup* (condensed), 10-3/4 oz.
1 cup Milk
¼ cup Grated Parmesan cheese
3 tablespoons Dry sherry
3 cups Hot cooked rice
1 cup Diced cooked turkey
½ cup Chopped green pepper
2 ounces Diced pimientos; drained
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.

*Substitute homemade white sauce or cream of chicken soup.

Source: Seasonal Inspirations for Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias

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