Mushroom And Turkey Casserole (from Cooking Light)

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 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 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

Recipe

• 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.