Turkey Rice Casserole
1 tbsp margarine
1 lb. ground turkey
1/2 c. chopped onion
1/2 c. chopped celery
1/2 lb. mushrooms, sliced
1/4 tsp garlic powder
1/8 tsp pepper
1 tsp parsley
1 10-3/4 oz. can cream of mushroom soup
2/3 c. water
1 10-oz. box frozen chopped broccoli, thawed
2 c. cooked rice
4 oz. shredded cheddar cheese
Melt margarine in large saucepan. Add turkey, onions and celery. Cook
until turkey is brown and vegetables are tender. Add mushrooms and
cook an additional 2 minutes. Stir in garlic powder, pepper and
parsley.
Mix mushroom soup with water. Add to turkey in pot. Stir in broccoli,
rice and cheese.
Pour into 2-quart casserole. Cover. Bake at dg325 30-40 minutes.
Makes 6 servings; 317 calories each.
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