Sherried Turkey Casserole

1 cn Cream of celery soup*

-- (condensed), 10-3/4 oz. 1 c Milk

1/4 c Grated Parmesan cheese

3 tb Dry sherry

3 c Hot cooked rice

1 c Diced cooked turkey

1/2 c Chopped green pepper

2 oz Diced pimientos; drained

Paprika Combine soup, milk, cheese, and sherry in large skillet. Cook over medium heat 2 to 3 minutes. Add rice, turkey, pepper, and pimientos. Continue to cook until thoroughly heated. Sprinkle with paprika before serving. *Substitute homemade white sauce or cream of chicken soup. Source: Seasonal Inspirations for Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias