1 box (6.2 oz) fast-cooking long-grain and wild rice mix
1-3/4 cups water
1 tablespoon butter or olive oil, optional
2 tablespoons butter
1 celery rib, chopped
1/2 cup chopped onion
1/2 lb cooked turkey, chopped
1 can (10-3/4 oz) cream of mushroom with roasted garlic soup, undiluted
1/2 cup sour cream
1/2 cup milk
1/4 teaspoon pepper
1 cup shredded cheddar cheese (4 oz)
3/4 cup chopped pecans
LEFTOVER TURKEY & WILD RICE CASSEROLE
- Heat oven to 350°F. Spray a SNAPWARE® 6-CUP GLASS RECTANGLE WITH TOTAL SOLUTION™ LID baking dish with cooking spray.
- Cook rice mix as directed on box, using water and butter or oil. Meanwhile, in large skillet or saucepan, melt 2 tablespoons butter over medium heat. Cook celery and onion in butter about 10 minutes, stirring occasionally, until tender. Remove from heat; stir in turkey, soup, sour cream, milk and salt. Gently fold in cooked rice and 1/2 cup of the cheese. Pour into baking dish.
- Bake uncovered 25 minutes or until edges start to brown and bubble. Sprinkle with remaining 1/2 cup cheese and the pecans. Bake 5 minutes longer or until cheese is melted and lightly browned.
NOTE: This recipe can be gluten-free if you take care to use gluten-free rice mix, soup, sour cream and cheese!