Description Edit

Makes 10 servings.

Ingredients Edit

Directions Edit

  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.
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