Sunday, September 4, 2011
Mushroom and Turkey Casserole
As I have mentioned in past posts I'm always looking for new casserole or one pot dinners. Denis and I just bought our first house so we have been really busy going back and forth trying to get painting done and other little odds and ends before we move. So meals that I can make ahead of time are really necessary. I found this one on CookingLight.com. It tasted like all the flavors of Thanksgiving mixed together, super delish! I was able to make it in the morning and keep it covered in the fridge all day, without the breadcrumbs. Since I didn't want the breadcrumbs to get soggy I added them right before I put it in the oven. I served it with a little cranberry sauce on the side to finish it off.
Note: One short cut I took to make this even easier was buying Butterball pre-cooked Turkey. They are usually 2-3 servings so it was the perfect amount of Turkey. They usually have them near the pre-packaged salads.
1 (6-ounce) package long-grain and wild rice (such as Uncle Ben's )
1 ounce French bread or other firm white bread, cubed
1 tablespoon butter, melted and divided
3/4 cup (3 ounces) created fresh Parmesan cheese
1/2 cup chopped onion
2 garlic cloves, minced
1 (8-ounce) packaged pre-sliced 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
1/4 cup chopped fresh parsley
3/4 teaspoon minced fresh or 1/4 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3/4 cup cranberry sauce
Preheat oven to 325 degrees
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 breadcrumbs mixture.
Bake at 325 degrees for 30 minutes or until golden brown. Serve with cranberry sauce.