Mushroom and Turkey Casserole

This one-dish meal needs only a green salad to make it complete. Day-old bread is best for breadcrumbs, but you can bake fresh bread cubes in a 350° oven until toasted.

Yield: 6 servings (serving size: about 1 cup casserole and 2 tablespoons sauce)

Ingredients

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

Preparation

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 processor, and pulse until combined.

Heat a large skillet over medium-high heat. Add 2 teaspoons of butter, onion, garlic, and mushrooms; sauté 7 minutes or until onion is tender. Stir in turkey and next 7 ingredients (through pepper). Add cooked rice; stir.

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.

Nutritional Information

Calories:

363 (27% from fat)

Fat:

10.8g (sat 6g,mono 2.3g,poly 0.8g)

Protein:

23g

Carbohydrate:

44.3g

Fiber:

1.9g

Cholesterol:

62mg

Iron:

2.6mg

Sodium:

766mg

Calcium:

268mg