Turkey And Wild Rice Casserole

• 2 c. long grain wild rice
• 1 onion, chopped
• 2 Tbsp. margarine
• 1/2 c. flour
• 9 oz. can mushrooms, sliced (reserving liquid)
• 3 c. half and half or 1 c. half and half and 2 c. broth
• 6 c. turkey, chopped
• 1 c. slivered almonds, toasted
• 1/2 c. pimiento, diced
• 4 Tbsp. parsley, chopped
• salt and pepper to taste
• bread crumbs

1. Prepare rice according to package directions.
2. Saute onions in margarine.
3. Remove from heat and stir in flour.
4. Drain mushrooms and save liquid.
5. Combine that liquid with cream and enough liquids to make 4 cups.
6. Stir slowly into flour mixture. Cook and stir until thick.
7. Add rice, mushrooms, turkey, toasted almonds, pimiento, parsley, salt and pepper.
8. Put in a 9x13-inch pan, and top with bread crumbs.
9. Bake 40 minutes at 350u0b0.

long grain wild rice, onion, margarine, flour, mushrooms, broth, turkey, slivered almonds, pimiento, parsley, salt, bread crumbs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=68493 (may not work)