Mushroom and Turkey Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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This one-dish mushroom and turkey casserole needs only a green salad to make it complete. Day-old bread is best for breadcrumbs, but you can bake fresh bread cubes in a 350° oven until toasted. Ingredients:
1 (6-ounce) package long-grain and wild rice (such as uncle ben's) |
1 ounce french bread or other firm white bread, cubed |
1 tablespoon butter, melted and divided |
3/4 cup (3 ounces) grated fresh parmesan cheese |
1/2 cup chopped onion |
2 garlic cloves, minced |
1 (8-ounce) package presliced mushrooms |
1 1/2 cups chopped cooked turkey |
1 cup turkey gravy |
1/2 cup 2% low-fat milk |
1/2 cup reduced-fat sour cream |
1/4 cup chopped fresh parsley |
3/4 teaspoon minced fresh or 1/4 teaspoon dried sage |
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
cooking spray |
3/4 cup whole-berry cranberry sauce |
Directions:
1. Preheat oven to 325°.
2. Prepare rice according to package directions, omitting fat and seasoning packet. Set aside.
3. While rice cooks, place bread in a food processor; pulse 15 times or until fine crumbs measure 1/2 cup. Add 1 teaspoon butter to processor; pulse until combined. Add cheese to processor, and pulse until combined.
4. Heat a large skillet over medium-high heat. Add 2 teaspoons of butter, onion, garlic, and mushrooms; sauté 7 minutes or until onion is tender. Stir in turkey and next 7 ingredients (through pepper). Add cooked rice; stir.
5. Spoon rice mixture into a 1 1/2-quart casserole coated with cooking spray. Sprinkle with breadcrumb mixture. Bake at 325° for 30 minutes or until golden brown. Serve with cranberry sauce.
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