Hearty Turkey and Mushroom Casserole

Recipe by Bev I Am
READY IN: 1hr 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Heat oil in a medium saucepan over medium heat.
  • Add onions and cook 5 minutes, until softened.
  • Add garlic and cook 1 minute.
  • Stir in rice.
  • Slowly add chicken broth, water and sage.
  • Bring mixture to a boil.
  • Reduce heat to low; cover and simmer 40 minutes.
  • Meanwhile, melt 1 tablespoon (3 tsp) of the butter in large nonstick skillet over medium-high heat.
  • Add mushrooms and cook until tender and liquid has evaporated, 10 minutes.
  • Stir in salt and pepper.
  • Heat oven to 400 degree F.
  • Grease bottom of shallow 2-quart baking dish with remaining 1 teaspoon butter.
  • Spoon rice into dish and top evenly with turkey.
  • Spoon mushrooms over turkey.
  • Whisk together soup and wine in bowl; pour over top of mushrooms.
  • Bake casserole until sauce is hot, 25 to 30 minutes.
  • (If top becomes too dark, cover loosely with foil during last 15 minutes of baking.) Sprinkle top with parsley.
  • Makes 6 servings.
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