Rice Tetrazzini

1
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

How to Make Rice Tetrazzini

Step-by-Step

  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.

Printable Recipe Card

About Rice Tetrazzini

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




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