MUSHROOM AND TURKEY CASSEROLE (FROM COOKING LIGHT)

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Mushroom and Turkey Casserole (From Cooking Light) image

A lighter way to use up Thanksgiving leftovers without the addition of any cream soups. A simple meal we enjoy with a green salad. There is a similar recipe posted, however, this is the Cooking Light Quick and Easy version that I use, and since I just spent 30 minutes going through my cookbooks trying to find it, thought I'd post it here for future reference.

Provided by LonghornMama

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 17

1 (6 ounce) package long grain and wild rice blend (Uncle Ben's)
1 ounce French bread (use day-old bread or bake fresh bread cubes at 350 degrees until toasted) or 1 ounce other firm white bread, cubed (use day-old bread or bake fresh bread cubes at 350 degrees until toasted)
1 tablespoon butter, melted and divided
3/4 cup parmesan cheese (3 oz)
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 (not fat free)
1/4 cup chopped fresh parsley
3/4 teaspoon fresh sage or 1/4 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
cooking spray
3/4 cup whole berry cranberry sauce

Steps:

  • Preheat oven to 325.
  • Prepare rice according to package directions, omitting fat and seasoning packet.
  • While rice cooks, place bread in food processor; pulse 15 times or until fine crumbs measure 1/2 cup. Add 1 teaspoon butter to processor; pulce until combined. Add Parmesan to processor; pulse until combined.
  • Heat a large skillet over medium-high heat. Add remaining 2 teaspoons butter, onion, garlic and mushrooms. Saute 7 minutes or until the onion is tender. Stir in turkey and next 7 ingredients. Add cooked rice; stir.
  • Transfer mixture to a 1 1/2 quart casserole dish that has been coated with cooking spray. Sprinkle with breadcrumb mixture.
  • Bake at 325 for 30 minutes, or until golden brown. Serve with cranberry sauce.

Zohaib Sarwar
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I'm not a big fan of turkey, but I really enjoyed this casserole. The mushrooms and wild rice were a great addition.


Gamilaraay Spirit
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This casserole was a great way to use up leftover turkey. It was easy to make and very flavorful. I'll definitely be making it again.


Zaskia Vorster
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I wasn't a big fan of this casserole. The sauce was too thin and the turkey was dry. I wouldn't make it again.


Rana Rana6767
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This casserole was delicious! The flavors were well-balanced and the texture was perfect. I would definitely make it again.


Jessika Evans
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I made this casserole for a potluck and it was a big success. Everyone loved it! It's a great dish to bring to a party because it's easy to make and can be served hot or cold.


Rani Gee
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This casserole was a hit with my family! The combination of mushrooms, turkey, and wild rice was delicious. I especially loved the creamy sauce. It was easy to make and only took about an hour from start to finish.