Mushroom and Turkey Casserole

Mushroom and Turkey Casserole
You can never have too many main course recipes, so give Mushroom and Turkey Casserole a try. This recipe makes 6 servings with 344 calories, 19g of protein, and 11g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. It will be a hit at your Autumn event. If you have milk, onion, parmesan cheese, and a few other ingredients on hand, you can make it. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

1
Preheat oven to 32
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OvenOven
2
Prepare rice according to package directions, omitting fat and seasoning packet. Set aside.
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Seasoning MixSeasoning Mix
RiceRice
3
While rice cooks, place bread in a food processor; pulse 15 times or until fine crumbs measure 1/2 cup.
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BreadBread
RiceRice
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Food ProcessorFood Processor
4
Add 1 teaspoon butter to processor; pulse until combined.
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ButterButter
5
Add cheese to processor, and pulse until combined.
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CheeseCheese
6
Heat a large skillet over medium-high heat.
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Frying PanFrying Pan
7
Add 2 teaspoons of butter, onion, garlic, and mushrooms; saut 7 minutes or until onion is tender. Stir in turkey and next 7 ingredients (through pepper).
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MushroomsMushrooms
ButterButter
GarlicGarlic
PepperPepper
Whole TurkeyWhole Turkey
OnionOnion
8
Add cooked rice; stir.
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Cooked RiceCooked Rice
9
Spoon rice mixture into a 1 1/2-quart casserole coated with cooking spray.
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Cooking SprayCooking Spray
RiceRice
10
Sprinkle with breadcrumb mixture.
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BreadcrumbsBreadcrumbs
11
Bake at 325 for 30 minutes or until golden brown.
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OvenOven
12
Serve with cranberry sauce.
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Cranberry SauceCranberry Sauce
DifficultyHard
Ready In45 m.
Servings6
Health Score10
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