Mushroom and Turkey Casserole (From Cooking Light)

Prep Time: 15 Minutes

Cook Time: 30 Minutes

Ready In: 45 Minutes

Servings: 6

A lighter way to use up Thanksgiving leftovers without the addition of any cream soups. A simple meal we enjoy with a green salad.

Ingredients:

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

Directions:

1. Preheat oven to 325.
2. Prepare rice according to package directions, omitting fat and seasoning packet.
3. 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.
4. 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.
5. Transfer mixture to a 1 1/2 quart casserole dish that has been coated with cooking spray. Sprinkle with breadcrumb mixture.
6. Bake at 325 for 30 minutes, or until golden brown. Serve with cranberry sauce.

By RecipeOfHealth.com