MUSHROOM AND TURKEY CASSEROLE (FROM COOKING LIGHT)
A lighter way to use up Thanksgiving leftovers without the addition of any cream soups. A simple meal we enjoy with a green salad. There is a similar recipe posted, however, this is the Cooking Light Quick and Easy version that I use, and since I just spent 30 minutes going through my cookbooks trying to find it, thought I'd post it here for future reference.
Provided by LonghornMama
Categories One Dish Meal
Time 45m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 325.
- Prepare rice according to package directions, omitting fat and seasoning packet.
- 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.
- 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.
- Transfer mixture to a 1 1/2 quart casserole dish that has been coated with cooking spray. Sprinkle with breadcrumb mixture.
- Bake at 325 for 30 minutes, or until golden brown. Serve with cranberry sauce.
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