Ingredients
| Brown Rice, uncooked | 3⅛ pounds |
| Mushroom stems and pieces | 8 ounces |
| Butter | ¼ pound |
| Onion , chopped | 6 ounces |
| Celery, diced | 2 pounds |
| Green pepper, chopped | 1 pound |
| Chicken stock | ½ gallon |
| White sauce mix (dry) | 1 quart |
| Worcestershire sauce | 6 tablespoons |
| Black pepper, ground | 2 teaspoons |
| Turkey , cooked, diced | 6¼ pounds |
| Cheese, cheddar, shredded | 2 pounds |
| Cheese, cheddar, shredded for topping | ½ pound |
Instructions
- Cook rice according to package instructions.
- Drain mushrooms, reserving juice.
- Melt butter in frying pan and saute mushrooms, onions, celery and green pepper until onions are transparent but not brown( approximately 10 min).
- In separate pan, make white sauce as follows: Combine chicken stock and mushroom juice and heat. Gradually add dry white sauce mix to hot liquid, stirring constantly with wire whip. Cook until translucent. Add Worcestershire and pepper to white sauce.
- Add cooked vegetable, turkey and cheese to sauce, cooking until cheese is melted.
- Place equal amounts of hot rice in baking pans.
- Pour equal amounts of turkey cheese mixture into each pan (on top of rice). Top with remaining cheese, Bake at 350 ℉ for 30 minutes or until bubbly.
- Serve ⅔ cup portion.
Recipe Notes
Original recipe was from Oklahoma School Lunch Workshop 1960. Recipe has been updated for current crediting standards and prep methods.