rice tetrazzini
I love casseroles. I use this particular casserole almost every year after Thanksgiving to use up some of my leftover turkey.
prep time
30 Min
cook time
35 Min
method
Bake
yield
4-6 serving(s)
Ingredients
- 8 - mushrooms, sliced or quartered
- 5 tablespoons butter
- 3 tablespoons flour
- 2-1/2 cup half and half or whole milk
- 1/2 teaspoon salt
- - dash of pepper
- 1/8 teaspoon ground nutmeg
- 1 - egg yolk, slightly beaten
- 1-1/2 cup cooked long grain rice (i use uncle ben's converted rice, not instant)
- 1 cup shredded parmesan cheese
- 2 cups cooked, cubed chicken or turkey
- 10 ounces package frozen, chopped spinach, thawed and well drained
How To Make rice tetrazzini
-
Step 1Preheat oven to 400 degrees. Spray a 1-1/2 quart casserole dish with cooking spray.
-
Step 2Sauté mushrooms in 2 tablespoons of the butter in medium-sized saucepan for 2 minutes. Remove mushrooms to bowl and set aside.
-
Step 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.
-
Step 4Remove from heat.
-
Step 5Stir in the egg yolk. Set sauce aside.
-
Step 6Combine rice and half the cheese in medium-sized bowl. Add the turkey (or chicken), mushrooms and spinach. Toss to mix.
-
Step 7Spoon rice mixture into prepared casserole dish.
-
Step 8Pour sauce over the rice. Sprinkle with remaining cheese.
-
Step 9Bake, uncovered at 400 degrees for 35 minutes or until golden brown and bubbly hot.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Keyword:
#mushrooms
Keyword:
#rice
Keyword:
#Parmesan
Keyword:
#Entree
Keyword:
#spinach
Keyword:
#milk
Keyword:
#half-and-half
Keyword:
#chicken turkey
Ingredient:
Rice/Grains
Method:
Bake
Culture:
American
Category:
Casseroles
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes