Monday, October 21, 2024

TURKEY/RICE CASSEROLE


(10-3/4-ounce) cans low-fat cream of mushroom soup, undiluted
3 cups water
2 cups uncooked converted long-grain white rice
1 cup thinly sliced celery
3 cups chopped cooked turkey (or chicken)
2 cups frozen mixed vegetables
1 teaspoon poultry seasoning
1 tablespoon dried minced onion
1 teaspoon dried oregano
1 teaspoon salt
1/2 teaspoon pepper
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Combine soup and water in a 5-quart slow cooker. Add rice and remaining ingredients, and stir well.

Cover and cook on LOW setting 3-1/2 to 4 hours or until most of the liquid is absorbed. Stir well before serving.
 
Yield: 8 servings
 
file photo


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