Turkey and Rice Casserole

Description
Makes 10 servings.

Ingredients

 * 2 x 10¾-ounce cans condensed cream of mushroom soup
 * 1 cup half-and-half
 * 1 cup grated sharp Cheddar cheese
 * ½ cup grated Parmesan cheese
 * 1½ tablespoons minced onion
 * 1 tablespoon prepared mustard
 * ¼ teaspoon rosemary leaves
 * ⅛ teaspoon ground black pepper
 * 4 cups cooked rice
 * 4 cups cubed cooked turkey or chicken
 * 1 x 16-ounce can carrots and peas
 * 1 x 3-ounce can French-fried onion rings

Directions

 * 1) Blend soup with half-and-half; cook over low heat until hot, being careful not to boil.
 * 2) Stir in cheese, onion, mustard, rosemary and pepper; remove from heat.
 * 3) Combine sauce, rice and turkey.
 * 4) Alternate layers of rice mixture with carrots and peas in lightly buttered 3-quart casserole.
 * 5) Sprinkle top with onion rings.
 * 6) Bake, uncovered, at 350 °F for 15 to 20 minutes, or until bubbly.