Turkey Casserole
Yield: 10 to 12 servings
Preparation: 15 minutes
Bake: 45 minutes
2 cups sliced mushrooms
1 cup chopped celery
1 cup chopped yellow onion
1⁄2 cup chopped red bell pepper
1 (103⁄4-ounce) can cream of mushroom soup
1 cup sour cream
6 cups shredded cooked turkey
1 (6-ounce) package long grain and wild rice mix, cooked according to package directions
2 cups panko bread crumbs
1 cup grated Parmesan cheese
Preheat oven to 350°. Spray a 3-quart baking dish with nonstick cooking spray; set aside.
In a large bowl, combine mushrooms, celery, onion, and bell pepper. Add soup and sour cream, stirring well. Add turkey and rice, stirring well. Spoon into prepared baking dish.
In a medium bowl, combine bread crumbs and Parmesan cheese. Scatter over top of casserole.
Bake, covered, for 30 minutes. Remove cover and bake until golden brown, approximately 15 minutes.
Reprinted with permission from Hoffman Media LLC and Taste of the South magazine
www.tasteofthesouthmagazine.com
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