Rice Tetrazzini

Robyn Bruce


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


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30 Min
35 Min


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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
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


  • 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.

Printable Recipe Card

About Rice Tetrazzini

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

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