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Leftover Turkey Casserole With Almonds

Ingredients

1/4 c. margarine
1/3 c. flour

1 c. turkey*

2 c. skim milk

1 1/2 tsp. salt

1/2 c. blanched almonds, slivered & toasted

1 c. brown rice, cook & should yield 4 c.

2-1/2 c. diced, cooked turkey

1 (3 or 4 oz.) can mushrooms, drained

1/2 c. chopped pimiento

1/3 c. chopped green pepper

Instructions
*Or chicken broth made with 2 teaspoons chicken bouillon in 1 cup water. Cook rice. In a large size pan, melt margarine, blend in flour. Stir in broth and milk. Cook over low heat until thickened, stirring constantly. Stir in remaining ingredients except almonds. Pour into spray treated 9″x13″ pan. Top with almonds and bake at 350 degrees, uncovered. May omit salt for no salt low cholesterol diet.

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