Shelly's Recipe

WILD RICE AND TURKEY CASSEROLE

Category: Turkey

2 cups cut-up cooked turkey or chicken
2 1/4 cups boiling water
1/3 cup milk
1 medium onion, chopped
1/2 cup chopped celery and green or red bell pepper
8 oz sliced mushrooms
1 large carrot, grated (about 1 cup)
1/2 tsp salt and rubbed sage
1 cloves garlic, minced
1/4 tsp pepper
2 tablespoons dry sherry
1 can (10 3/4 ounces) condensed cream of mushroom soup
1/4 to 1/2 cups milk
1/2 cup sliced water chestnuts
1 package (6 ounces) seasoned long grain and wild rice
1/4 cup sliced almonds

Heat oven to 350. Mix all ingredients except the almonds, including seasoning packet from rice mix, in ungreased 2-quart casserole (only adding enough milk to the mixture if it seems to dry). Cover and bake 45 to 50 minutes or until rice is tender. Uncover and bake 10 to 15 minutes longer or until liquid is absorbed. During the last 5 minutes, sprinkle with the almonds and continue to bake until almonds are crisp and golden. Serve warm. Serves 6-8

Notes/Variations: I like to saute the vegetables with the seasonings and garlic in a skillet with a little olive oil and butter until tender before adding to the casserole. I also like to sprinkle about 1 cup grated brick, Muenster, or other mild white cheese on top instead of the almonds and continue to bake until cheese has melted and the casserole is bubbly or just mix in the cheese into the casserole and top with the almonds.