Turkey and Wild Rice Casserole

• 1 cup wild rice
• 1 pound mushrooms, sliced
• 1 onion, chopped
• 6 tablespoons butter
• 3 cups diced, cooked turkey
• 1/2 cup sliced almonds, blanched
• 2 teaspoons salt
• 1/4 teaspoon freshly ground black pepper
• 3 1/2 cups turkey or chicken broth
• 1 cup heavy cream
• 3 tablespoons freshly grated Parmesan cheese

1. Wash the rice thoroughly and cover with boiling water.
2. Let soak for 1 hour.
3. Drain well.
4. Preheat the oven to 350F.
5. Saute the mushrooms and onion in 3 tablespoons butter for 10 minutes.
6. Place in a buttered ovenproof casserole, along with the rice, turkey, almonds, and salt and pepper.
7. Add the broth and cream; mix lightly.
8. Cover and bake in the preheated oven for 1 1/2 hours.
9. Remove the cover, sprinkle with the cheese, and dot with the remaining butter.
10. Increase the heat to 450F and bake for 5 minutes longer.

wild rice, mushrooms, onion, butter, turkey, almonds, salt, freshly ground black pepper, turkey, heavy cream, parmesan cheese

Taken from www.cookstr.com/recipes/turkey-and-wild-rice-casserole (may not work)