Mushroom and Turkey Casserole

Mushroom and Turkey Casserole Recipe
Randy Mayor; Jan Gautro
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.


6 servings (serving size: about 1 cup casserole and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 363
Caloriesfromfat 27 %
Fat 10.8 g
Satfat 6 g
Monofat 2.3 g
Polyfat 0.8 g
Protein 23 g
Carbohydrate 44.3 g
Fiber 1.9 g
Cholesterol 62 mg
Iron 2.6 mg
Sodium 766 mg
Calcium 268 mg


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


Preheat oven to 325°.

Prepare rice according to package directions, omitting fat and seasoning packet. Set aside.

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.

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.

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.

Elizabeth Taliaferro,

Cooking Light

November 2004
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