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Turkey-Mushroom Casserole

Yield 6 servings (serving size: about 1 cup)
Extra turkey, vegetables, and rolls combine for this homespun comfort-food favorite.

Ingredients

  • 1/4 cup freshly grated Parmesan cheese
  • 2 tablespoons olive oil, divided
  • 2 (1 1/2-ounce) leftover dinner rolls, torn into chunks
  • 1 1/2 cups chopped onion (about 1 large)
  • 1 cup chopped celery
  • 1 teaspoon salt, divided
  • 1 (8-ounce) package presliced cremini mushrooms
  • 2 cups Turkey Stock, divided
  • 2/3 cup 1% low-fat milk
  • 1/3 cup all-purpose flour (about 1 1/2 ounces)
  • 3 cups chopped cooked turkey (light and dark meat)
  • 1 cup leftover peas or frozen peas, thawed
  • 1 1/2 tablespoons chopped fresh thyme
  • 1/2 teaspoon freshly ground black pepper
  • Cooking spray

Nutrition Information

  • calories 303
  • caloriesfromfat 29 %
  • fat 9.7 g
  • satfat 2.5 g
  • monofat 4.3 g
  • polyfat 1.4 g
  • protein 29.1 g
  • carbohydrate 24.5 g
  • fiber 3.3 g
  • cholesterol 54 mg
  • iron 2.6 mg
  • sodium 634 mg
  • calcium 170 mg

How to Make It

  1. Preheat oven to 350°.

  2. Combine Parmesan cheese, 1 tablespoon olive oil, and bread in a small food processor; pulse 10 times or until coarse crumbs measure 1 1/2 cups.

  3. Heat the remaining 1 tablespoon olive oil in a medium Dutch oven over medium heat. Add onion and celery to pan; cook 6 minutes or until tender, stirring occasionally. Stir in 1/4 teaspoon salt. Add mushrooms; cook 5 minutes or until brown, stirring occasionally. Add 1/2 cup Turkey Stock to pan. Combine milk and flour in a small bowl, stirring with a whisk until blended. Add milk mixture to pan, stirring constantly. Gradually add remaining 1 1/2 cups Turkey Stock and 1/2 teaspoon salt; cook 8 minutes or until mixture thickens. Stir in remaining 1/4 teaspoon salt, chopped cooked turkey, peas, chopped fresh thyme, and freshly ground black pepper; cook 2 minutes or until thoroughly heated.

  4. Spoon the turkey mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle breadcrumb mixture evenly over top of turkey mixture. Bake at 350° for 25 minutes or until filling is bubbly.