Mushroom and Turkey Casserole

Mushroom and Turkey Casserole
Photo by Randy Mayor

Ingredients

  • ¾ cup whole-berry cranberry sauce
  • 1 (6-ounce) package long-grain and wild rice (such as Uncle Ben's)
  • ½ cup reduced-fat sour cream
  • ¾ teaspoon minced fresh or 1/4 teaspoon dried sage
  • ¾ cup (3 ounces) grated fresh Parmesan cheese
  • ½ cup 2% low-fat milk
  • 1 tablespoon butter, melted and divided
  • + 10 more ingredients
    • ¼ teaspoon freshly ground black pepper
    • Cooking spray
    • ½ cup chopped onion
    • 1 ounce French bread or other firm white bread, cubed
    • ¼ cup chopped fresh parsley
    • 1 ½ cups chopped cooked turkey
    • ½ teaspoon salt
    • 2 garlic cloves, minced
    • 1 (8-ounce) package presliced mushrooms
    • 1 cup turkey gravy

Preheat oven to 325°. 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 process...

View full recipe at My Recipes

Comments


Best Wine Deals

See More Deals





Snooth Media Network