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Turkey and Wild Rice Casserole

Oxmoor House
Yield Serves 4 to 6
It's easy to double or even triple this tasty recipe, and it can be made ahead and refrigerated...terrific for the holiday season when guests may drop.

Ingredients

  • 2 cups cooked turkey, diced
  • 1 (6-oz.) pkg. long-grain and wild rice, cooked
  • 1 (10 3/4-oz.) can cream of mushroom soup
  • 1 (6-oz.) jar sliced mushrooms, drained
  • 1 cup celery, thinly sliced
  • 1 cup red pepper, chopped

How to Make It

  1. Combine all ingredients in a large bowl. Spread in a lightly greased 11"x7" baking pan. Cover and bake at 350° for 30 to 40 minutes.

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