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Cheesy Turkey Rice Casserole |
"This is a wonderful use of leftover turkey or you could even use chicken. You may also want to add potato chips to the top for some crunch."
Ingredients :
- 2 cups cooked rice
- 1 1/2 cups chopped cooked turkey
- 1 (12 fluid ounce) can evaporated milk
- 1 cup shredded Monterey Jack cheese
- 1 cup shredded Cheddar cheese
- 1 cup frozen mixed vegetables, thawed
- 1/2 cup chopped onion
- 1 (4 ounce) can chopped green chiles
- 2 eggs, beaten
- 1/4 cup chopped fresh cilantro
- 3 tablespoons butter, melted
Instructions :
Prep : 20M | Cook : 6M | Ready in : 1H5M |
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- Preheat oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
- Combine cooked rice, turkey, evaporated milk, Monterey Jack cheese, Cheddar cheese, mixed vegetables, onion, chopped green chiles, eggs, cilantro, and butter in a large bowl, stirring until thoroughly mixed. Pour into prepared casserole dish.
- Bake in the preheated oven until casserole is set and top is golden brown, 45 to 50 minutes.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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