Miss Chef

My parents abandoned the kids yet again for a Hawaiian cruise. Oh, the cruelness. So that leaves me to be the domestic diva for the week. And yes, that means cooking (scared yet?). I was pretty successful yesterday with my cinamon french toast for brunch and turkey casserole for dinner (continue reading for the recipe). I had a ball shopping at Loblaws- they have a $1.44 sale going on. Oh the savings to be had! One day down, 8 to go :/

Wild Rice and Turkey Casserole

2 cups cut-up cooked turkey or chicken
2 1/4 cups boiling water
1/3 cup milk
1 small onion, chopped (1/4 cup)
1 can (10 3/4 ounces) condensed cream of mushroom soup
6 rice

1. Heat oven to 350ºF. Mix all ingredients in ungreased 2-quart casserole dish.
2. 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.