Serves
12
Our family loves to eat this after Thanksgiving. It’s a great way to use the leftover turkey. The green from the peppers and red from the pimento also give this dish a festive look that makes it great holiday meal, as well.
Categories
Recipe by
Amy Gamble
Ingredients
- 1 lg. onion, chopped
- ½ cup chopped celery
- ½ cup margarine
- 2/3 cup all-purpose flour
- 2 tsp. salt
- Pepper to taste
- 3 cups turkey broth
- 2 cans cream of mushroom soup
- 1 pkg. long grain and wild rice mix, prepared
- 5 cups chopped cooked turkey
- 1 2-oz. can chopped pimento
- ½ cup coarsely chopped green bell pepper
- 1 4-oz. pkg slivered almonds
- ½ c parmesan cheese
Directions
- Sauté onion and celery in margarine in skillet.
- Stir in flour and seasonings.
- Stir in turkey broth and soup gradually.
- Cook until mixture thickens, stirring constantly.
- Add rice, turkey, pimento, green pepper, and almonds to soup mixture; mix well.
- Spoon into greased 9x13 baking dish.
- Sprinkle with parmesan cheese.
- Bake at 425 degrees F for 30-45 minutes or until bubbly.
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