Mushroom Turkey Casserole
- Ready In:
- 1hr 15mins
- Ingredients:
- 16
- Serves:
-
6
ingredients
- 6 ounces long grain rice
- 2 teaspoons butter
- 1 ounce breadcrumbs
- 1⁄4 cup parmesan cheese, grated
- 1⁄2 cup onion, chopped
- 2 garlic cloves, minced
- 8 ounces mushrooms, sliced
- 1 1⁄2 cups cooked turkey, pieced
- 1 cup turkey gravy
- 1⁄2 cup 2% low-fat milk
- 1⁄2 cup low-fat sour cream
- 1⁄4 cup fresh parsley, chopped
- 1⁄4 teaspoon dried sage
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper, freshly ground
- cooking spray
directions
- Heat oven to 325.
- Prepare rice as the packaging directs. You can leave out any salt or fat.
- While rice is cooking combine the bread crumbs with the parmesan.
- Melt the butter in a skillet and add the onion, garlic, and mushrooms. Saute until the onion is tender (about 10 minutes).
- Stir in the remaining ingredients and add rice. Mix this well.
- Transfer mixture to a 1 1/2 quart casserole dish that has been coated with the cooking spray, then sprinkle with the bread crumb mixture.
- Bake at 325 for about 30 minutes, you are looking for a nice golden brown color.
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RECIPE SUBMITTED BY
I love to cook, to feed people and to experiment. Unfortunately I have a very limited audience, so most of my creations are reserved for me alone. My BF is a sort of picky eater and all of my favorites he dislikes, so I'm learning how to get around lots of ingredients. Like mushrooms (so sad), tomatoes and onions... who cooks without onions? In this one way, it's almost a good thing that our schedules allow for only 3 meals a weeks together :-)