Real Recipes From Real Home Cooks ®

rice tetrazzini

Recipe by
Robyn Bruce
Linglestown, PA

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

yield 4 -6
prep time 30 Min
cook time 35 Min
method Bake

Ingredients For rice tetrazzini

  • 8
    mushrooms, sliced or quartered
  • 5 Tbsp
  • 3 Tbsp
  • 2-1/2 c
    half and half or whole milk
  • 1/2 tsp
  • 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

How To Make rice tetrazzini

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