Randy Mayor; Jan Gautro
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.

How to Make It

Step 1

Preheat oven to 325°.

Step 2

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

Step 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.

Step 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.

Step 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.

Ratings & Reviews

MochaGma's Review

October 20, 2013
I joined My Recipes just to comment on this recipe! It's fantastic. Its a great way to use up left overs after the Thanksgiving meal and... more importantly my family requests it after each turkey dinner! Well done and thank you for this recipe.

stacylynn's Review

November 28, 2010
This is one of my favorite turkey leftover recipes. I usually use regular wheat bread (on hand) for the topping. The other main change I make is serving it with CL's Apple Cranberry Relish instead of canned cranberry sauce--the relish imparts a really bright, fresh accent. Works really well in a 11X7 dish.

harpchick's Review

January 22, 2010
This was tasty - and I would definitely make it again! Unlike the others - I used the recipe because I had leftover wild & brown rice. After sauteeing the mushrooms, I deglazed the pan with cooking sherry and because I didn't have any gravy I then added chicken broth mixed with a little cornstarch and let it thicken before adding the rest of the ingredients. I agree with the other reviewer that this improves after sitting in the fridge.

paperclippy's Review

November 30, 2009
This is absolutely my favorite thanksgiving leftover recipe. I make it every year. It's quick, easy, and delicious. I always use canned breadcrumbs, shredded parmesan, canned fat free turkey gravy, and skim milk. I don't bother with the food processor but just mix it up by hand. An 11x7 pan works best for me, and I have to cook it a little extra to get it browned on top.

KSilver77's Review

November 08, 2009
I made this once last year and my husband loved it, but I felt that the recipe might be better if the cranberries were inside the casserole instead of made into a sauce. I found the cranberry sauce with the casserole to be just a little overwhelming. Anyway, I'm going to try it my way tonight and see how it goes!

jkf330's Review

October 06, 2009
I made this a couple of nights ago and, initially, I wasn't thrilled with it. I will admit, instead of making my own breadcrumbs, I used the canned kind. It made for a strange texture. Next time, I will probably just layer the cubed bread on top (like a faux stuffing) and sprinkle parm on the individual servings. That being said, I just had leftovers for lunch and WOW, that was good stuff. The casserole was thicker and creamier than it was right out of the oven and it made all the difference. In the future, I may make this dish ahead of time and only eat it as leftovers :-) Delicious.

phxgudes's Review

November 30, 2008
I used the full amount of sage - dried sage, not "rubbed" sage and found it to be fine. I took some of your advice and modified as follows: I added 1/2 cup white wine, 1/2 teas curry powder and 1/3 cup grated parmesan cheese. For the rice I used 1 cup of Trader Joe's basmiti and wild rice with herbs with 2 cups low sodium chicken broth. In addition I used left over stuffing for the topping. It came out very yummy!