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Turkey-Mushroom Casserole

Cooking Light

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Outstanding

Extra turkey, vegetables, and rolls combine for this homespun comfort-food favorite.

Yield: 6 servings (serving size: about 1 cup)

Ingredients

  • 1/4  cup  freshly grated Parmesan cheese
  • 2  tablespoons  olive oil, divided
  • 2  (1 1/2-ounce) leftover dinner rolls, torn into chunks
  • 1 1/2  cups  chopped onion (about 1 large)
  • 1  cup  chopped celery
  • 1  teaspoon  salt, divided
  • 1  (8-ounce) package presliced cremini mushrooms
  • 2  cups  Turkey Stock, divided
  • 2/3  cup  1% low-fat milk
  • 1/3  cup  all-purpose flour (about 1 1/2 ounces)
  • 3  cups  chopped cooked turkey (light and dark meat)
  • 1  cup  leftover peas or frozen peas, thawed
  • 1 1/2  tablespoons  chopped fresh thyme
  • 1/2  teaspoon  freshly ground black pepper
  • Cooking spray

Preparation

Preheat oven to 350°.

Combine Parmesan cheese, 1 tablespoon olive oil, and bread in a small food processor; pulse 10 times or until coarse crumbs measure 1 1/2 cups.

Heat the remaining 1 tablespoon olive oil in a medium Dutch oven over medium heat. Add onion and celery to pan; cook 6 minutes or until tender, stirring occasionally. Stir in 1/4 teaspoon salt. Add mushrooms; cook 5 minutes or until brown, stirring occasionally. Add 1/2 cup Turkey Stock to pan. Combine milk and flour in a small bowl, stirring with a whisk until blended. Add milk mixture to pan, stirring constantly. Gradually add remaining 1 1/2 cups Turkey Stock and 1/2 teaspoon salt; cook 8 minutes or until mixture thickens. Stir in remaining 1/4 teaspoon salt, chopped cooked turkey, peas, chopped fresh thyme, and freshly ground black pepper; cook 2 minutes or until thoroughly heated.

Spoon the turkey mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle breadcrumb mixture evenly over top of turkey mixture. Bake at 350° for 25 minutes or until filling is bubbly.

Nutritional Information

Calories:
303 (29% from fat)
Fat:
9.7g (sat 2.5g,mono 4.3g,poly 1.4g)
Protein:
29.1g
Carbohydrate:
24.5g
Fiber:
3.3g
Cholesterol:
54mg
Iron:
2.6mg
Sodium:
634mg
Calcium:
170mg
Maureen Callahan, Cooking Light, NOVEMBER 2007