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Rice and Turkey Casserole
This is a casserole I made with my leftover roasted turkey. I only made half of this recipe and did it in 2 small casseroles. I put the crumb mixture in a baggie and placed one on top of each casserole and wrapped for the freezer. - so now 2 dinners for us are made.
I got this recipe from a lady at church in the 1950's (which came from a 1950's Good Housekeeping magazine, I think). Several ladies - me included - made up this casserole for a ladies day church luncheon. Wow! I have had it a long time!
Rice and Turkey Casserole
Cook till tender: 1 1/2 cup rice
4 cups water
1 tsp. salt.
Next:
1 pound bulk pork sausage
1 - 4 ounce can mushrooms, undrained (I used pieces, sliced)
2 cans condensed cream of mushroom soup, undiluted
1 tsp. Worcestershire sauce
12 slices roast turkey or chicken (I used 3 - 4 cups diced roasted left over turkey breast)
Brown sausage. Drain off grease. Add canned mushrooms, soup, Worcestershire sauce. Combine with cooked rice. Place half of this mixture in a 12 X 8 X 2 baking dish. Place layers of turkey on top. Cover with rest of rice mixture. Border with crumb and butter mixture. Bake at 375° for 30 minutes or until hot throughout.
For border topping: 1 1/2 cups day old bread crumbs mixed with 1/4 cup butter.
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