Back by Popular Demand! Turkey Refrigerator Casserole

 

1)     Rice, 1 cup

        Salt, 2 tsp

        Water, 2 cups

        Butter, ½ tsp

2)    Bite size leftover turkey, 2C

3)    Onion, diced, ½ C

        Green Pepper, diced, ½ C

        Celery, diced, ½ C

        Mushrooms, sliced, ½ C

        Broccoli florets, chopped small, 2 cups OR

        Green Beans, fresh, 2 cups OR any combination of any  vegetables you have –        leftover or canned  or frozen such as corn, etc..  I wouldn’t try Brussels Sprouts, though!

4)    Cream/Celery Soup, 2 cans

        Sour Cream, ½ C

        Cheddar Chs, shredded, ¾ C

        Dijon Mustard, 1 tbs

        Worchestershire Sauce, 1tsp

        Cayenne pepper, ¼ tsp

French Fried Onions

1)  Bring all but rice to boil, dump in rice, cook according to package directions.  Brown rice is a fabulous healthy alternative in this recipe.   While the rice is cooking, dice your veggies and shred your meat.  When done, dump rice into 1.5 or 2 quart casserole dish.

2) Layer on top of rice

3) Mix all together and microwave in separate dish 8-10 minutes, depending on your microwave.  Your largest vegetable should be cooked through.  Then dump all of this on top of the turkey.

Preheat oven to 350 degrees.

4) Yes, I said canned soup.  Sometimes Lula must return to the south.  Mix all of this together and dump on top of veggies.

5) As many as you want, dump on top of casserole and bake uncovered until bubbling – appx 30-45 minutes.  If you are one of the rare households who doesn’t have these onions around during holiday time, crush a sleeve of Ritz or butter crackers and mix with ½ stick of melted butter and spread on top.

Lula wishes for your tastebuds delight!

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