Turkey-Mushroom Casserole

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