Turkey-Mushroom Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Extra turkey, vegetables, and rolls combine for this homespun comfort-food favorite. Ingredients:
1/4 cup freshly grated parmesan cheese |
2 tablespoons olive oil, divided |
2 (1 1/2-ounce) leftover dinner rolls, torn into chunks |
1 1/2 cups chopped onion (about 1 large) |
1 cup chopped celery |
1 teaspoon salt, divided |
1 (8-ounce) package presliced cremini mushrooms |
2 cups turkey stock, divided |
2/3 cup 1% low-fat milk |
1/3 cup all-purpose flour (about 1 1/2 ounces) |
3 cups chopped cooked turkey (light and dark meat) |
1 cup leftover peas or frozen peas, thawed |
1 1/2 tablespoons chopped fresh thyme |
1/2 teaspoon freshly ground black pepper |
cooking spray |
Directions:
1. Preheat oven to 350°.
2. Combine Parmesan cheese, 1 tablespoon olive oil, and bread in a small food processor; pulse 10 times or until coarse crumbs measure 1 1/2 cups.
3. Heat the remaining 1 tablespoon olive oil in a medium Dutch oven over medium heat. Add onion and celery to pan; cook 6 minutes or until tender, stirring occasionally. Stir in 1/4 teaspoon salt. Add mushrooms; cook 5 minutes or until brown, stirring occasionally. Add 1/2 cup Turkey Stock to pan. Combine milk and flour in a small bowl, stirring with a whisk until blended. Add milk mixture to pan, stirring constantly. Gradually add remaining 1 1/2 cups Turkey Stock and 1/2 teaspoon salt; cook 8 minutes or until mixture thickens. Stir in remaining 1/4 teaspoon salt, chopped cooked turkey, peas, chopped fresh thyme, and freshly ground black pepper; cook 2 minutes or until thoroughly heated.
4. Spoon the turkey mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle breadcrumb mixture evenly over top of turkey mixture. Bake at 350° for 25 minutes or until filling is bubbly.
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