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Wednesday, August 12, 2009

Wild Rice Turkey Casserole

1 package (6 ounce) long grain and wild rice mix, cooked as directed
3 1/2 cup cubed; cooked turkey
1 1/2 cup chopped celery
1/2 cup chopped onion
1 can (10 3/4 ounce) cream of mushroom soup
1 can (8 ounce) water chestnuts; drained and slice, reserve liquid
1 can (4 ounce) mushrooms; drained, reserve liquid
1/4 cup soy sauce
3/4 cup soft bread crumbs
2 tablespoon melted butter or margarine

Preheat oven to 350 degrees. Add water to reserved liquids to make 1 cup. Combine all ingredients except bread crumbs and butter. Spoon into a 3 quart baking dish. Sprinkle with mixture of crumbs and butter. Bake, uncovered, about 1 hour.

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