Mushroom And Turkey Casserole (From Cooking Light) Recipe

Name: Mushroom And Turkey Casserole (From Cooking Light)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (6 ounce) package long grain and wild rice blend (Uncle Ben's); 1 ounce French bread (use day-old bread or bake fresh bread cubes at 350 degrees until toasted) or 1 ounce other firm white bread, cubed (use day-old bread or bake fresh bread cubes at 350 degrees …; 1 tablespoon butter, melted and divided; 3/4 cup parmesan cheese (3 oz); 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 (not fat free); 1/4 cup chopped fresh parsley; 3/4 teaspoon fresh sage or 1/4 teaspoon dried sage; 1/2 teaspoon salt; 1/4 teaspoon fresh ground black pepper; cooking spray; 3/4 cup whole berry cranberry sauce

Servings: persons

1 (6 ounce) package long grain and wild rice blend (Uncle Ben's)
1 ounce French bread (use day-old bread or bake fresh bread cubes at 350 degrees until toasted) or 1 ounce other firm white bread, cubed (use day-old bread or bake fresh bread cubes at 350 degrees until toasted)
1 tablespoon butter, melted and divided
3/4 cup parmesan cheese (3 oz)
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 (not fat free)
1/4 cup chopped fresh parsley
3/4 teaspoon fresh sage or 1/4 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
cooking spray
3/4 cup whole berry cranberry sauce

1
Preheat oven to 325.
2
Prepare rice according to package directions, omitting fat and seasoning packet.
3
While rice cooks, place bread in food processor; pulse 15 times or until fine crumbs measure 1/2 cup. Add 1 teaspoon butter to processor; pulce until combined. Add Parmesan to processor; pulse until combined.
4
Heat a large skillet over medium-high heat. Add remaining 2 teaspoons butter, onion, garlic and mushrooms. Saute 7 minutes or until the onion is tender. Stir in turkey and next 7 ingredients. Add cooked rice; stir.
5
Transfer mixture to a 1 1/2 quart casserole dish that has been coated with cooking spray. Sprinkle with breadcrumb mixture.
6
Bake at 325 for 30 minutes, or until golden brown. Serve with cranberry sauce.

653

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 (6 ounce) package long grain and wild rice blend (Uncle Ben's), 1 ounce French bread (use day-old bread or bake fresh bread cubes at 350 degrees until toasted) or 1 ounce other firm white bread, cubed (use day-old bread or bake fresh bread cubes at 350 degrees until toasted), 1 tablespoon butter, melted and divided, 3/4 cup parmesan cheese (3 oz), and more.

Yes, Mushroom And Turkey Casserole (From Cooking Light) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom And Turkey Casserole (From Cooking Light)

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