Turkey-Mushroom Casserole

Extra turkey, vegetables, and rolls combine for this homespun comfort-food favorite.

Yield:

6 servings (serving size: about 1 cup)

Recipe from

Nutritional 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

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
2/3 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

Preparation

Preheat oven to 350°.

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.

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.

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.

Note:

Maureen Callahan,

November 2007