TURKEY/RICE CASSEROLE

2 (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

 

 Note: File Photo