Title

Curried Casserole (Turkey, Chicken or Veal)

Subject

rice

onion

apple

butter

margarine

flour

curry powder

salt

ginger

milk

turkey broth

chicken broth

water

chicken bouillon cube

turkey

chicken

veal

parsley

chutney

peanuts

eggs

bacon

Description

CURRIED CASSEROLE
(TURKEY, CHICKEN OR VEAL)

3 cups cooked rice
1 medium onion, chopped
1 tart apple, diced
¼ cup butter or margarine
¼ cup flour
1 to 2 teaspoons curry powder
1 teaspoon salt
¼ teaspoon powdered ginger
1 cup milk
1 cup turkey or chicken broth, or 1 cup water
plus 1 chicken bouillon cube
2 cups cubed cooked turkey, chicken or veal
Chopped parsley

Cook rice according to directions on package. Pan-fry
onion and apple in butter or margarine in a large skillet
until onion is transparent, but not browned. Combine
flour, curry powder, salt and ginger and sprinkle over
the onion and apple. Stir to blend. Add milk and broth
gradually; stir and cook until thickened. Simmer gently 2
or 3 minutes. Add turkey, chicken or veal. Heat. Taste
and add more curry powder if desired.
Place cooked rice in a shallow 1½ or 2 quart casserole.
Pour curry mixture over rice. Sprinkle chopped parsley
over curry. Bake in a slow oven, 325 degrees, for 30
minutes or until bubbly. Serve hot with two or three
condiments, such as chutney, chopped peanuts, finely
chopped hard-cooked eggs or chopped cooked bacon.
Yields 6 to 8 servings.

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# Curried Casserole (Turkey, Chicken or Veal)

*Yields 6 to 8 servings*

## Ingredients

- 3 cups cooked rice
- 1 medium onion, chopped
- 1 tart apple, diced
- 1/4 cup butter or margarine
- 1/4 cup flour
- 1 to 2 tsp curry powder
- 1 tsp salt
- 1/4 tsp powdered ginger
- 1 cup milk
- 1 cup turkey or chicken broth, or 1 cup water plus 1 chicken bouillon cube
- 2 cups cubed cooked turkey, chicken, or veal
- Chopped parsley

## Instructions

1. Cook rice according to directions on package.
2. Pan-fry onion and apple in butter or margarine in a large skillet until onion is transparent, but not browned.
3. Combine flour, curry powder, salt, and ginger and sprinkle over the onion and apple. Stir to blend.
4. Add milk and broth gradually; stir and cook until thickened. Simmer gently 2 or 3 minutes.
5. Add turkey, chicken, or veal. Heat. Taste and add more curry powder if desired.
6. Place cooked rice in a shallow 1 1/2 or 2 quart casserole.
7. Pour curry mixture over rice. Sprinkle chopped parsley over curry.
8. Bake in a slow oven at 325°F for 30 minutes or until bubbly.
9. Serve hot with two or three condiments, such as chutney, chopped peanuts, finely chopped hard-cooked eggs, or chopped cooked bacon.

Creator

Alice Yetka, Martha Yetka

Source

RCA0006 - The Yetka family collection that started the project (eBay)

Date

1950s

Rights

Personal/Family

Format

Printed pamphlet page

Identifier

RCA0006-20260609-0316

Coverage

Oregon, US