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
Prepare rice according to package directions, omitting fat and seasoning packet. Set aside.
While rice cooks, place bread in a food processor; pulse 15 times or until fine crumbs measure 1/2 cup.
Add 1 teaspoon butter to processor; pulse until combined.
Add cheese to processor, and pulse until combined.
Heat a large skillet over medium-high heat.
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).
Spoon rice mixture into a 1 1/2-quart casserole coated with cooking spray.
Sprinkle with breadcrumb mixture.
Bake at 325 for 30 minutes or until golden brown.
Serve with cranberry sauce.