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Turkey-Vegetable Casserole Recipe

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This artichoke studded rice casserole, flavored with Havarti cheese and bacon, finds a good home for leftover roasted turkey or chicken.
This artichoke studded rice casserole, flavored with Havarti cheese and bacon, finds a good home for leftover roasted turkey or chicken.
2 / 2
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.
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.

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)

Directions

  • Butter a 2 quart baking dish.
  • Preheat the oven to 350 degrees F.
  • Melt the butter in a large saucepan over medium heat.
  • Cook the carrot, celery, and green onions in the hot butter until the carrot is crisp tender, about 6 minutes.
  • Remove from the heat. Stir in the soup, artichokes, turkey, rice, Havarti, milk, thyme, sage, pepper, and bacon.
  • Transfer to the prepared baking dish. Sprinkle with the Parmesan cheese.
  • Cover and bake for 20 minutes.
  • Uncover and bake for about 20 minutes more or until bubbly.
  • Let stand for 10 minutes before serving. Sprinkle with additional green onions, if desired.
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