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Mushroom and Turkey Casserole

Randy Mayor; Jan Gautro
Yield 6 servings (serving size: about 1 cup casserole and 2 tablespoons sauce)
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

Nutrition 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

How to Make It

  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.