Cheesy Turkey & Rice Hotdish

Yes a typical Me nnesotan dish ... er, HOTDISH a ... I used dehydrated stuff in the oven -- and no canned cream of mushroom soup.  So a bit different ... But when you had a mother get put on a No Salt, No Fat diet and have to suddenly start cooking the meals until she can learn to use the right side of herself again ... Well ... It changes how you cook FOREVER!

I will put a recipe for the regular Hotdish afterwards ...

Instant Rice
One pkg low-sodium powdered cheesy broccoli soup
Dehydrated carrots
Dehydrated mushrooms
Dehydrated spinach
Dehydrated sweet peppers 
Left-over turkey

I had to feed five of us -- I use two handfuls per serving (remember it swells while cooking) and put in the bottom of a 7x11 or 9x13 pan.
Sprinkle the DRY soup mix evenly over the top.
Next prickle two handfuls of carrots over the top
My family loves mushrooms so I cover the top with those
Layer on three handfuls of spinach ... I tell hubby it's "parsley" cuz he hates spinach ... Shhhhhhh
Then one hand of the sweet peppers get sprinkled across the top
Top the whole thing off with the turkey ... It will hold everything under the water. 
Put the pan in your oven -- then pour in the water ... I used 42-44 oz but I probably could have went with 48oz/1qt.  
DO NOT STIR, just let it bake as it is.  Trust me
Now turn your oven on ...
350F for 1/2 hour. 

When finished, test a bit in the center to make sure all the veggies rehydrated and that the rice is soft.  

Serve ... We did not need soy sauce but some might want it.

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Cheesy Rice Hotdish -- regular recipe
In your slow cooker put:
2 cups rice (any kind will work)
2 cut up carrots
2 ribs celery, diced
Small can mushrooms, drained
1 can cream of mushroom soup
1 can chesty soup
4-6 cups of water, milk can be substituted for up to 1/3 of this
Left over turkey

Turn it on low, cook for 6-8 hours

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