Baked Turkey and Rice Casserole
This hearty dish is sure to stick to your ribs especially on those rainy days. Want to fill up an army of hungry little troopers? This recipe is sure to be a hit for the entire family.
1 - (1 ¾-ounce) can cream of celery soup
1 - (1 ¾-ounce) can cream of mushroom soup
2 soup cans milk
2 cups rice
4 cups chopped, uncooked turkey
1 (1.15-ounce) envelope onion soup mix
Into a 3-quart baking dish, combine both soups, milk, and rice. Top with turkey. Sprinkle with onion soup mix. Cover with foil. Bake at 325 degrees for 2 to 2½ hours, or until turkey is tender.
Yield: 4 to 6 servings
If you would like to submit a wild turkey recipe to the NWTF's web site, simply e-mail the recipe and any pictures to webmaster@nwtf.net. If we like it, your recipe might just appear in this space.
