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    You are in: Home / Recipes / Hearty Turkey and Mushroom Casserole Recipe
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    Hearty Turkey and Mushroom Casserole

    Average Rating:

    5 Total Reviews

    Showing 1-5 of 5

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    • on April 16, 2003

      I was a bit disappointed that the rice didn't fully cook. Still 5*, because the flavor more than made up for it. I think it needs 50 min. in step 7.

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    • on February 15, 2004

      Very tasty. I tried the suggestion of 45 minutes - that worked for us. This is definitelyy a welcome addition to my repretoire of turkey leftover recipes. Thanks!

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    • on May 09, 2003

      I don't know who or what LHJ is - but this was another good way to finish off the bird! I tried 50 minutes for step 7 as suggested by Evewitch but the rice was too mushy - perhaps the next person could try 45 minutes. Thanx Bev!

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    • on December 09, 2008

      What a wonderful disguise for leftover turkey, especially since I don't really like turkey!! I substituted wild rice for the brown rice (loved the crunch) and added a good size layer of fresh baby spinach between the rice and the chopped turkey (because I had an overstock of spinach that threatened to go limp).

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    • on February 24, 2008

      This was easy enough, although I burned my rice and had to sub beef broth for chicken. I used low-fat cream of mushroom soup. All of my leftover turkey is used up. Thanks!

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    Nutritional Facts for Hearty Turkey and Mushroom Casserole

    Serving Size: 1 (364 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 385.6
     
    Calories from Fat 116
    30%
    Total Fat 12.9 g
    19%
    Saturated Fat 3.9 g
    19%
    Cholesterol 59.9 mg
    19%
    Sodium 755.1 mg
    31%
    Total Carbohydrate 36.3 g
    12%
    Dietary Fiber 3.5 g
    14%
    Sugars 4.3 g
    17%
    Protein 27.4 g
    54%

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