Charlene's Recipe

Turkey, Almond and wild rice casserole

Category: Best ever casseroles

Serves 6-8

1 onion, chopped
2 Tbsp butter
1/2 cup all purpose flour
9 oz can sliced mushrooms, drained and liquid reserved
3 cup half and half
1/2 to 1 cup chicken broth
2 cup prepared long grain rice and wild rice
6 cup cooked turkey, cubed
1 cup slivered almonds, toasted
1/2 cup pimentos, diced
4 Tbsp fresh parsley, chopped
salt and pepper to taste
1/4 cup butter, melted
2 cup dry bread crumbs

In a saucepan, saute onion in butter over medium heat; remove from heat and stir in flour. Set aside. Combine reserved mushroom liquid with half and half and enough broth to make 4 cups. Gradually stir into flour mixture; cook and stir until thickened. Add rice, mushrooms, turkey, toasted almonds, pimentos, parsley, salt and pepper. Place in a lightly greased 13x9 inch baking pan; set aside. Combine butter and bread crumbs; sprinkle over top of casserole. Bake at 350 for 40 minutes.