| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Swiss |
Artichokes, Casseroles, Cheese, Main dishes, Mushrooms |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
(6 ounce) wild and white rice mix, uncooked |
| 2 1/2 |
c |
Water |
| 1 |
cn |
(4 ounce) sliced mushrooms, drained |
| 1 |
cn |
(14 ounce) whole artichoke hearts, drained/quartered |
| 1 |
|
Jar (2 ounce) chopped pimiento, drained |
| 2 |
c |
Cooked turkey, in 1/2" cubes |
| 1 |
c |
Swiss cheese, shredded |
INSTRUCTIONS
In 2 quart casserole dish, combine rice with seasoning packet, water,
mushrooms, artichokes, pimiento and turkey.
Cover and bake in 350 F. oven for 1 hour and 15 minutes or until liquid is
absorbed.
Top casserole with cheese and bake, uncovered, 5-10 minutes or until cheese
is melted and golden brown.
Serves 6.
MC formatting by bobbi744@sojourn.com
Recipe by: Lansing State Journal, Gannett News Service, 11-25-'96 Posted to
MC-Recipe Digest V1 #631 by Roberta Banghart <bobbi744@sojourn.com> on Jun
01, 1997
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