| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Meats |
|
Casseroles, Fowl & game, To post |
24 |
Servings |
INGREDIENTS
| 1 |
c |
Margarine; melted |
| 1 1/4 |
c |
Flour; sifted |
| 2 |
c |
Milk Or Half And Half |
| 4 |
ts |
Salt |
| 1 |
ts |
Onion Salt |
| 5 1/3 |
c |
Instant Rice |
| 6 |
c |
Turkey Or Chicken Stock |
| 1 |
lb |
Grated Cheddar Cheese; or more to taste |
| 6 |
pk |
Frozen Asparagus Or Broccoli, or more as needed |
| 24 |
sl |
Turkey Or Chicken; * see note |
| 1/2 |
c |
Slivered Almonds; or more as needed |
INSTRUCTIONS
*May substitute 8 cups diced chicken or turkey.
Melt butter; stir in flour and cook until bubbly. Add milk and stir until
it thickens. Add 2 tsps. salt and 1/2 tsp. onion salt. Pour equal amounts
of instant rice in to 2 large (9" x 13") shallow casseroles. Pour broth and
remaining salts over rice. Sprinkle half of cheese over rice; top with
asparagus (or broccoli) and the turkey (or chicken). Pour cream sauce over
all and sprinkle with remaining cheese. Bake 20 minutes at 375°. Sprinkle
with slivered almonds and toast under broiler.
Serves 24
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974
billlspa@icanect.net
Recipe by: Mrs. Sidney P. Davis, Jr.
Posted to MC-Recipe Digest V1 #825 by Bill Spalding <billspa@icanect.net>
on Oct 04, 1997
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