TURKEY SOUFFLE
3 cups wild rice
4 cups turkey
½ cup chopped celery
½ cup diced onion
½ cup diced green pepper
½ cup mayonnaise
1 4oz. can mushrooms
¾ teaspoon salt
Dash of pepper
MUSHROOM SAUCE:
2 eggs, beaten
1 ½ cups milk
1 can cream of mushroom soup
TOP:
1/3 cup shredded cheddar cheese or Cheese Whiz
Grease a 9x12 inch pan. Line with wild rice. Combine turkey and next 7 ingredients. Spread over rice.
Beat eggs and mix with milk and mushroom soup until smooth. Pour over turkey and top with cheese.
Refrigerate 1 hour. Bake at 350 degrees for 1 hour.
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