Turkey-Vegetable Casserole Recipe

There are over 900 different types of cheese in the world. In this recipe 2 popular cheeses “havarti” and “provolone” make a savory Turkey-Vegetable Casserole.



From The Dairy Good Cookbook

  • This artichoke studded rice casserole, flavored with Havarti cheese and bacon, finds a good home for leftover roasted turkey or chicken.
    Photo by Lisa Kingsley
  • Unlike other foods that we consume, where our milk originates is probably less than 100 miles from our homes. Dairy is still a small, community-based business, and dairy farmers are the original environmentalists since their livelihood depends on the health and well-being of their animals and where they live. This cookbook has the endorsement and support of Dairy Management, Inc., the umbrella organization to which all of America’s dairy farmers belong.
    Cover courtesy Andrew McMeel Publishing, LLC

Ninety-five percent of the 49,000 dairy farms in America are family owned, and many families have continued to own their farms for generations. Milk is in their blood. The Dairy Good Cookbook (Andrews McMeel Publishing, 2015), by Lisa Kingsley, showcases the lives of these hard-working farmers across the country. This book celebrates not only the love that people have for dairy foods, but it also pays tribute to the dairy farmers — and even the cows that make all this great cuisine possible. In this recipe havarti and provolone make this Turkey-Vegetable Casserole Recipe and savory treat.

You can purchase this book from the Capper’s Farmer Store: The Dairy Good Cookbook.

Turkey-Vegetable Casserole Recipe

Ingredients:

• Softened butter, for the baking dish
• 1 tablespoon butter
• 1/2 cup chopped carrot
• 1/2 cup chopped celery
• 1/4 cup sliced green onions, white and green parts
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1 (14 ounce) can artichoke hearts, drained and coarsely chopped
• 11/2 cups chopped cooked turkey or chicken (8 ounces)
• 11/2 cups cooked long grain and wild rice blend (unseasoned)
• 1 cup shredded Havarti cheese
• 2/3 cup milk
• 1/2 teaspoon dried thyme, crushed
• 1/4 teaspoon dried sage leaves, crushed
• 1/4 teaspoon freshly ground black pepper
• 4 slices bacon, cooked until crisp, drained, and crumbled
• 1/4 cup grated Parmesan cheese
• Sliced green onions, for garnish (optional)

Instructions:

1. Butter a 2 quart baking dish.

2. Preheat the oven to 350 degrees F.

3. Melt the butter in a large saucepan over medium heat.

4. Cook the carrot, celery, and green onions in the hot butter until the carrot is crisp tender, about 6 minutes.

5. Remove from the heat. Stir in the soup, artichokes, turkey, rice, Havarti, milk, thyme, sage, pepper, and bacon.

6. Transfer to the prepared baking dish. Sprinkle with the Parmesan cheese.

7. Cover and bake for 20 minutes.

8. Uncover and bake for about 20 minutes more or until bubbly.

9. Let stand for 10 minutes before serving. Sprinkle with additional green onions, if desired.

More from The Dairy Good Cookbook

Curry Chicken Salad Recipe
Pear Vanilla Cream Cake with Chocolate Glaze Recipe


Reprinted with permission from The Dairy Good Cookbook: Everyday Comfort Food from America’s Dairy Farm Families by Lisa Kingsley and published by Andrews McMeel Publishing, LLC, 2015. Buy this book from our store: The Dairy Good Cookbook.


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