Thanksgiving dinner was really good this year. The bird was moist and the veggies done just right. I tried a new recipe for Sweet Potato Souffle which was delightful. However, there were a ton of leftovers. So out came the recipe for “Turkey Rice Casserole” given to me by my dear friend Cathy C. It came from her mother-in-law, Ginny , and has been a tried and true winner in our house for the past 8 or so years. I triple the recipe, and then freeze the other two casseroles in freezer bags for those nights that I just don’t feel inspired about anything and the thought of yummy comfort food hits the spot.
This casserole has a little bit of Thanksgiving in every single bite. I usually serve it with a spinach or fresh green salad. I save the cranberry sauce to garnish the top, adding a fresh citrus flavor my family loves. Enjoy!
Mrs. B’s Turkey Rice Casserole
recipe from Mrs. B
2 boxes of Long Grain Wild Rice mix (cooked as directed)
1 can cream of mushroom soup
2 cups cooked diced turkey
8 oz of fresh mushrooms
1 small onion, chopped
2 stalks of celery, chopped
4 oz green or black olives, chopped up
fresh chopped parsley (as desired)
4 cups of water (adjust as you add gravy)
Leftover gravy, stuffing, sweet potatoes, vegetables or anything else you desire from you Thanksgiving table. We have gotten very creative in the past.
Saute onion, celery and mushrooms in some butter. Add the rest of the ingredients together and stir. Place in a greased 9×13 pan in a 350 degree oven for 30 minutes. So good!!
Return to The Catholic Conspiracy