Rating: 4.5 stars
7 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe by Cooking Light November 2004


Credit: Randy Mayor; Jan Gautro

Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

363 calories; calories from fat 27%; fat 10.8g; saturated fat 6g; mono fat 2.3g; poly fat 0.8g; protein 23g; carbohydrates 44.3g; fiber 1.9g; cholesterol 62mg; iron 2.6mg; sodium 766mg; calcium 268mg.