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TURKEY AND RICE CASSEROLE

Yield: Makes 10 servings.

 
Ingredients

• 2 10¾-ounce cans condensed cream of mushroom soup
• 1 cup half and half
• 1 cup grated sharp Cheddar cheese
• 1/2 cup grated Parmesan cheese
• 1½ tablespoons minced onion
• 1 tablespoon prepared mustard
• 1/4 teaspoon rosemary leaves
• 1/8 teaspoon ground black pepper
• 4 cups cooked rice
• 4 cups cubed cooked turkey or chicken
• 1 16-ounce can carrots and peas
• 1 3-ounce can French-fried onion rings
 

Directions

Blend soup with half and half; cook over low heat until hot, being careful not to boil.
Stir in cheese, onion, mustard, rosemary and pepper; remove from heat. 
 
Combine sauce, rice and turkey.

Alternate layers of rice mixture with carrots and peas in lightly buttered 3-quart casserole.
Sprinkle top with onion rings.

Bake, uncovered, at 350 degrees 15 to 20 minutes, or until bubbly.
 

Nutrition Facts
Calories 354   
Total Fat 19g 
Cholesterol 50mg 
Sodium 851mg 
Total Carbohydrate 28g 
Dietary Fiber 1g 
Protein 19g
 

USA Rice Federation (www.usarice.com)