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* 1 16-ounce can carrots and peas |
* 1 16-ounce can carrots and peas |
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* 1 3-ounce can French-fried onion rings |
* 1 3-ounce can French-fried onion rings |
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===Directions=== |
===Directions=== |
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− | 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. |
+ | #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. |
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− | ===Other Links=== |
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− | ==See also== |
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[[Category:Main Dish]] |
[[Category:Main Dish]] |
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[[Category:Recipes]] |
[[Category:Recipes]] |
Revision as of 10:32, 7 May 2006
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.