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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

  1. 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.
  2. 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.
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