Rice Tetrazzini

Robyn Bruce

By
@Robyn1757

I love casseroles. I use this particular casserole almost every year after Thanksgiving to use up some of my leftover turkey.

Rating:
☆☆☆☆☆ 0 votes
Comments:
Serves:
4-6
Prep:
30 Min
Cook:
35 Min
Method:
Bake

Ingredients

8
mushrooms, sliced or quartered
5 Tbsp
butter
3 Tbsp
flour
2-1/2 c
half and half or whole milk
1/2 tsp
salt
dash of pepper
1/8 tsp
ground nutmeg
1
egg yolk, slightly beaten
1-1/2 c
cooked long grain rice (i use uncle ben's converted rice, not instant)
1 c
shredded parmesan cheese
2 c
cooked, cubed chicken or turkey
10 oz
package frozen, chopped spinach, thawed and well drained

Step-By-Step

1Preheat oven to 400 degrees. Spray a 1-1/2 quart casserole dish with cooking spray.
2Sauté mushrooms in 2 tablespoons of the butter in medium-sized saucepan for 2 minutes. Remove mushrooms to bowl and set aside.
3Melt remaining butter in saucepan. Stir in flour until smooth. Gradually stir in half-and-half, salt, pepper and nutmeg until well blended. Cook, stirring, until thickened, about 2 minutes.
4Remove from heat.
5Stir in the egg yolk. Set sauce aside.
6Combine rice and half the cheese in medium-sized bowl. Add the turkey (or chicken), mushrooms and spinach. Toss to mix.
7Spoon rice mixture into prepared casserole dish.
8Pour sauce over the rice. Sprinkle with remaining cheese.
9Bake, uncovered at 400 degrees for 35 minutes or until golden brown and bubbly hot.

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Rice/Grains
Regional Style: American