Do any of us know what to do with leftover turkey the day after Thanksgiving? This yummy turkey and rice casserole is hands-down the best recipe that uses up some of the extra turkey. This recipe was given to me by my best friend’s mom. The crunch of the celery, Corn Flakes, and almond slivers juxtaposes against the soft boiled egg, chicken, and rice. Miracle Whip and lemon juice add additional depth of flavor. This will be the best turkey and rice casserole you will ever taste.
Ingredients:
- 2 cups chopped cooked turkey
- 1 can cream of mushroom soup
- 3/4 cup Miracle Whip (mayonnaise would probably work)
- 1 cup diced celery
- 1 cup rice cooked in 2 cups of chicken (or turkey) broth
- 1 tablespoon of lemon juice
- 1 tablespoon grated onion
- 2 hard-boiled eggs, chopped
Topping:
- 3 tablespoons of real butter
- 1 cup of crushed Corn Flakes
- 1/2 cup of almond slivers
Make sure the turkey, rice, and hard-boiled eggs are cooked. Then throw all the ingredients together in a large bowl, and stir it. Pour it into a large casserole dish. Melt the butter in the microwave, and mix with crushed Corn Flakes. Sprinkle over the casserole. Then sprinkle with almond slivers.
Bake uncovered at 350 degrees for 40 minutes. Enjoy!
