Wild Rice and Turkey Casserole
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2 cups cut-up cooked turkeys
2 1/4 cups boiling water
1/3 cup milk
1 small onion, chopped (1/4 cup)
1 (10 3/4-ounce) can condensed cream of mushroom soup
1 (6-ounce) package seasoned long grain and wild rice mix
1. Heat oven to 350°.
2. Mix all ingredients, including seasoning packet from rice mix, in ungreased 2-quart casserole.
3. Cover and bake 45 to 50 minutes or until rice is tender. Uncover and bake 10 to 15 minutes longer or until liquid is absorbed.
From "Betty Crocker's Best-Loved Recipes." Text Copyright 1998 General Mills. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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