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.