Saturday, April 18, 2009

Turkey and Rice Bake

I used our leftover turkey, from Easter, to make this, the other night. I wanted something different, so I did and online search and found this recipe. I had all the ingredients and it was getting late, so I went with it. It tasted really good. I enjoyed it a lot. The creamy tartness of the sour cream, the salty smokiness of the bacon all paired nicely with the bitterness of the spinach. Mr.B, who has an earache and is on a new food strike, went to bed hungry that night. He refused to even taste it and I was in no mood to cajole him into doing it. Quennie is still at the age where she will eat pretty much anything we give her, so she enjoyed her dinner, LOL. The leftovers were a bit dry, so I suggest eating this the day it is made.


Turkey and rice bake

6 slices bacon
1 medium onion, chopped
1/4 cup sliced onion
2 cups cooked rice
1 package (10 ounces) frozen chopped spinach or broccoli, cooked and drained
2 tablespoons chopped pimiento
1/4 teaspoon salt
1 can (10 3/4 ounces) condensed cream of mushroom soup
1/2 cup sour cream
turkey slices, 6 to 8 large slices or enough sliced turkey for 6 people
1/2 cup fine dry bread crumbs
1 tablespoon melted butter

Cook bacon until crisp. Drain on paper towels then crumble. In 2 tablespoons of the drippings in the same skillet, cook onion and celery until just tender. Combine the rice, bacon, onion, celery, spinach, pimiento, and 1/4 teaspoon of salt. Combine the soup and sour cream then stir half of it into the rice and vegetable mixture. Spoon mixture into a lightly greased 11x7-inch baking dish. Arrange turkey slices over rice and vegetable mixture. Spoon remaining soup and sour cream mixture over turkey. Toss bread crumbs with butter and sprinkle around edge of casserole. Bake in a preheated 350° oven for 30 to 35 minutes, until hot and browned around the edge.Serves 6.
Cindy's notes: I used cooked minute rice and omitted the pimentos, since we didn't have any.

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