Turkey and Rice Casserole

Description
Makes 10 servings.

Ingredients

 * 2 10-3/4-ounce cans condensed cream of mushroom soup
 * 1 cup half and half
 * 1 cup grated sharp Cheddar cheese
 * 1/2 cup grated Parmesan cheese
 * 1 1/2 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.