Turkey & Rice Casserole #2
Pat Tyler

(turkey, brown rice, mushrooms, green beans, cheese, casserole, potluck)

Turkey & Rice Casserole #2
Turkey & Rice Casserole #2

Yield: 6 servings


1 C. Brown rice, uncooked
     (Cook according to package directions.)
2 C. Turkey, diced
1 medium Onion, chopped
1 lb green Beans, fresh cooked
      or 10 oz. frozen pkg., thawed

3 Tbsp. Butter
¼ C. Flour
½ Tbsp. Salt
1 (6 oz.) can sliced mushrooms or ½ lb. fresh sautéed
2 C. Milk
Pepper to taste
Emril's Essence to taste

1 C. grated Cheese
1 Can French Fried Onion Topping


  1. Preheat oven to 350°.
  2. Heat butter in skillet over low heat; blend in flour and stir until lightly browned. Drain mushrooms reserving liquid add milk to total 2 cups of liquid. Gradually add to skillet and cook, stirring constantly until thickened. Add mushrooms and add Salt, Pepper, & Emirl's Essence to taste.
  3. Layer half of rice, turkey, and vegetables in a deep 2 quart casserold. Pour in half of the sauce; repeat layers.
  4. Bake uncovered for 30 minutes.
  5. Top with cheese and French Fried Onion Topping. Bake ten minutes more