Monday, November 30, 2009

Yellow Turkey Casserole

A great favorite of ours for leftover turkey. If I post this on the blog, perhaps no one will have to ask for it again. Maybe if I get the courage I will ask Mom for the recipe for the other yellow turkey casserole. The other yellow turkey casserole? Yes. It has a creamy sauce, and I like it too. But this is the one with the little noodles and the rice.

Yellow Turkey Casserole

Butter a 9X13 glass dish.
Cover the bottom of the dish evenly with 2 c. raw rice.
Sprinkle evenly across the rice
1 t. salt and 1 t. curry powder. You may use more curry powder if you like.
Chop or dice
3 c. of leftover turkey or chicken meat.
Spread the turkey evenly across the rice.
Mince 1
/2 to 1 onion, 2 stalks celery and saute in butter until soft. Spread the vegetables evenly across the turkey.
Make according to package directions
one packet of the dry chicken noodle soup which wants 4 c. of water, with this change: use 5 c. water. You may substitute part or all of the water with chicken broth.
Ladle the hot soup over the stuff in the dish. Be careful so that you disturb things as little as possible. Save the noodles until last so that you can distribute them evenly over the surface of the dish.
Cover with foil and bake at 350 degrees F for one hour.
Uncover and serve.


Ford said...

What other turkey casserole? There is no other turkey casserole. There never was another turkey casserole. You must have been dreaming. Hahahahahaha!

Rebekka said...

I like this with 2 t curry powder. This recipe comes from Mom's visiting teacher Julie Johansson, who brought the casserole to the family either at the time of my birth or soon thereafter when Mom got appendicitis. In her version, there was only 1/8 t of curry powder, which hardly makes this yellow. We've made it yellower and yellower over time, and it is best with a staggering 16 times that much curry!