Mushroom Turkey Casserole |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 6 |
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I think I got this as a thanksgiving left over recipe, but I usually use left over crock pot chicken to make it. I have all of the original measurements here, but this recipe splits very well into single serving casserole dishes. Ingredients:
6 ounces long grain rice |
2 teaspoons butter |
1 ounce breadcrumbs |
1/4 cup parmesan cheese, grated |
1/2 cup onion, chopped |
2 garlic cloves, minced |
8 ounces mushrooms, sliced |
1 1/2 cups cooked turkey, pieced |
1 cup turkey gravy |
1/2 cup 2% low-fat milk |
1/2 cup low-fat sour cream |
1/4 cup fresh parsley, chopped |
1/4 teaspoon dried sage |
1/2 teaspoon salt |
1/4 teaspoon black pepper, freshly ground |
cooking spray |
Directions:
1. Heat oven to 325.
2. Prepare rice as the packaging directs. You can leave out any salt or fat.
3. While rice is cooking combine the bread crumbs with the parmesan.
4. Melt the butter in a skillet and add the onion, garlic, and mushrooms. Saute until the onion is tender (about 10 minutes).
5. Stir in the remaining ingredients and add rice. Mix this well.
6. Transfer mixture to a 1 1/2 quart casserole dish that has been coated with the cooking spray, then sprinkle with the bread crumb mixture.
7. Bake at 325 for about 30 minutes, you are looking for a nice golden brown color.
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