Turkey Rice Casserole Recipe

• 4 cups (32 oz.) Chicken Broth
• 1/2 cup (4 oz.) Fresh Broccoli Florets
• 1 Onion (small) (chopped)
• 1/4 cup (2 oz.) Carrot (grated)
• 1/4 cup (2 oz.) Celery (sliced)
• 2 tbsp Olive or Vegetable Oil
• 5 cups Cubed Turkey (cooked)
• 1 (2 ounce) jar Pimientos (diced) (drained)
• 1 tsp Salt
• 1/4 cup Wild Rice (uncooked)
• 1 3/4 cups (14 oz.) Long Grain Rice (uncooked)
• 2 cups (16 oz.) Mushrooms (sliced fresh)
• 1/4 cup (2 oz.) White Wine
• 2 cups (16 oz.) Swiss Cheese (shredded)
• 2 cups (16 oz.) Cheddar Cheese (shredded) (divided)
• 1/2 tsp Marjoram (dried)
• 1/2 tsp Oregano (dried)
• 5 tbsp All-Purpose Flour
• 3 cups (709 ml) Milk

• Boil broth in a large pan.
• Add the wild rice and simmer for 25 min.
• Add the long grain rice and boil until tender.
• Take a skillet and sauté onion, carrot, the mushrooms, broccoli and celery in oil until tender.
• Put the pimientos, turkey, oregano, marjoram, salt into the rice and half cook it.
• Mix the flour, milk, wine in a pan and cook until thickened.
• Add the above thickened into the half cooked rice.
• Put Swiss cheese, 1 cup cheddar cheese into the turkey mixture and stir it until melted.
• Sift the above things into a greased 13-in. x 9-in. x 2-in. baking dish.
• Put the remaining cheddar cheese and bake at 350 degrees F for 25-30 min.