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Meats & Seafood - Goodbye Turkey

  • 1/4 cup butter
  • 1/4 teaspoon onion salt
  • 1 teaspoon salt, divided
  • 5 tablespoons plain flour
  • 2 1/2 cups milk or light cream
  • 1 1/3 cups instant rice
  • 1 1/2 cups turkey (or chicken)broth
  • 1 cup grated Cheddar cheese, divided
  • 1 1/2 cups cooked asparagus (or 2 cans, drained)
  • 2 cups diced cooked turkey
  • 2 tablespoons almonds

Melt butter in a saucepan over medium heat. Add onion salt and 1/2 teaspoon salt. Sprinkle with flour and add milk gradually, whisking continuously. Cook briefly until thickened but still pourable.
Put dry rice into a 2-quart greased casserole dish. Add remaining salt and broth. Cover with half the cheese. Top with asparagus and turkey. Pour on white sauce and remaining cheese. Bake at 375° for 20 minutes. Top with almonds; cook a few minutes more to brown almonds.
Submitted By: Linda C. Kemp
Bedford-Moore Farmers Co-op
Number of Servings: 0
Print 3x5 recipe cards
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