Wild Rice Hot Dish

With Thanksgiving on our doorstep the prospect of leftover turkey is a possibility.  When I was young I always looked forward to leftover turkey to make this hot dish.  Of course with the conveniences we have today, we can run to the store and get a roasted chicken and use that for the meat.  I have used a box of Uncle Ben's wild and long grain rice for this dish and that works well.  Any mixture of rice may work, except for minute rice.

Wild Rice Hot Dish

Ingredients:

1/2 green pepper, chopped
2 T. butter
2 cups cut up cooked chicken, turkey or wild duck
2 cups cooked wild rice
1 can cream of mushroom soup
1 can cream of chicken soup
1 small jar pimento
2 hard cooked eggs
1/2 cup almonds, slivered
3 T. butter
1/2 cup mayonnaise

Directions:

Saute green pepper in 2 tablespoons butter.  Chop egg whites only.  Reserve yolks.  Combine all ingredients except egg yolks, almonds and 3 tablespoons butter.  Place in a greased casserole dish.  Press egg yolks through a sieve and add to the top of the dish.  Bake at 350 degrees for 25 minutes.  Saute almonds in butter and drizzle over top of hot dish.  Return to oven for 15 minutes more.

Makes 6 servings.