Ingredients

1 cup margarine; melted
1 1/4 cup flour; sifted
2 cup milk or half and half
4 teaspoon salt
1 teaspoon onion salt
5 1/3 cup instant rice
6 cup turkey or chicken stock
1 lb grated cheddar cheese; or more to taste
6 pkg frozen asparagus or broccoli, or mo; re as needed
24 slice turkey or chicken; * see note
1/2 cup slivered almonds; or more as needed

Procedure

*May substitute 8 cups diced chicken or turkey.

Melt butter; stir in flour and cook until bubbly. Add milk and stir until it thickens. Add 2 tsps. salt and 1/2 tsp. onion salt. Pour equal amounts of instant rice in to 2 large (9" x 13") shallow casseroles. Pour broth and remaining salts over rice. Sprinkle half of cheese over rice; top with asparagus (or broccoli) and the turkey (or chicken). Pour cream sauce over all and sprinkle with remaining cheese. Bake 20 minutes at 375. Sprinkle with slivered almonds and toast under broiler.

Serves 24

Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974

billlspa@icanect.net

Recipe by: Mrs. Sidney P. Davis, Jr.
casserole,topost