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Title: Sherried Turkey Casserole
Categories: Entree Poultry Casserole
Yield: 6 Servings
| 1 | cn | Cream of celery soup* - (condensed), 10-3/4 oz. |
| 1 | c | Milk |
| 1/4 | c | Grated Parmesan cheese |
| 3 | tb | Dry sherry |
| 3 | c | Hot cooked rice |
| 1 | c | Diced cooked turkey |
| 1/2 | c | Chopped green pepper |
| 2 | oz | Diced pimientos; drained |
| Paprika |
Combine soup, milk, cheese, and sherry in large skillet. Cook over medium heat 2 to 3 minutes. Add rice, turkey, pepper, and pimientos. Continue to cook until thoroughly heated. Sprinkle with paprika before serving.
*Substitute homemade white sauce or cream of chicken soup.
Source: Seasonal Inspirations for Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias
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