Weekly Menu For The Week of November 28 – December 2

Greetings all!  I did not post a menu last week as it was Thanksgiving week and we were away for most of it.  This week I have decided to not post a menu but instead share with you how I will be using up my leftovers.

My family enjoys leftovers much more when they are presented as a new meal instead of feeling like they are eating the same thing over and over.  I hate to be wasteful so instead I have become creative.  If you have a family with the same sentiments then these next few posts will be for you.

Gobble Good Turkey Casserole 

1 can condensed cream of celery soup

1 can condensed cream of mushroom  soup

I package onion soup mix

1 cup rice (cooked)

1 1/2 cups milk

2-3 cups leftover turkey cut or torn into bite size pieces

Salt and Pepper to taste

Combine all ingredients in a bowl.  Put into a large Casserole dish and bake covered for 45 minutes at 350 degrees. 

Gluten Free Version:

Use 2 packets of GF condensed cream of chicken soup and add a small can of mushroom stems and pieces a half cup of precooked celery.  If you can not find GF onion soup mix then just add a variety of spices such as onion salt, garlic, poultry seasoning, Italian seasoning etc.  

History of this recipe: When my son was in second  grade his teacher gave each student a brown bag she shaped into a turkey.  The bag was filled with the uncooked rice that is needed in this recipe and attached the recipe card.  That was 9 years ago and we still use this recipe every year.  

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