Turkey and Wild Rice Casserole
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Turkey and Wild Rice Casserole
1 Package (6 ounces) wild and white rice mix
2-1/3 Cups water
1 Can (4 ounces) mushrooms drained
1 Can (14 ounces) artichoke hearts quartered
1 Jar (2 ounces) pimientos chopped and drained
2 Cups cooked Turkey cubed
1 Cup Swiss cheese shredded
In a 2-quart casserole combine rice with seasoning packet and water. Stir in mushrooms, artichoke hearts, pimientos and turkey. Casserole may be covered and refrigerated at this point for up to 24 hours.
Cover with foil and bake 1 hour and 15 minutes or until liquid is absorbed. Top with cheese. Bake at 350 degrees,
uncovered, 5 to 10 minutes or until cheese is melted and golden brown.
