Email to Lucy Ashes      

Hearty Turkey Mushroom Casserole

Source of Recipe

LHJ Online


List of Ingredients

1 tablespoon olive oil
1 cup chopped onions
1 tablespoon chopped garlic
1 cup long-grain brown rice
1 can (14 1/2 oz.) chicken broth
1/4 cup water
1/4 teaspoon sage
1 tablespoon plus
1 ½ Tbs butter or margarine
1 pound shiitake, stems removed, or white button mushrooms, sliced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3/4 pound cooked turkey breast or 3 cups diced leftover turkey
1 can (10 3/4 oz.) condensed cream of mushroom soup
1/2 cup white wine 1/4 cup chopped fresh parsley



Recipe

Preheat oven to 400 degrees.

Heat oil in a medium saucepan over medium heat. Add onions and cook 5 minutes, or until softened. Add garlic and cook 1 minute. Stir in rice. Slowly add chicken broth, water and sage. Bring mixture to a boil. Reduce heat to low; cover and simmer 40 minutes.

Meanwhile, melt 1 Tbs butter in a large nonstick skillet over medium high heat. Add mushrooms and cook until tender and liquid has evaporated, 10 minutes. Stir in salt and pepper. Grease bottom of a shallow 2-quart baking dish with remaining ½ Tbs butter. Spoon rice into dish and top evenly with turkey. Spoon mushrooms over turkey. Whisk together soup and wine in a bowl; pour over top of mushrooms. Bake casserole until sauce is hot, 25 to 30 minutes. (If top becomes too dark, cover loosely with foil during last 15 minutes of baking.) Sprinkle top with parsley.

Makes 6 servings.