Mushroom Turkey Casserole
Recipe: #16068
November 22, 2014
Categories: Turkey, Rice, Mushrooms, Native American, Birthday, Fathers Day, Potluck, Sunday Dinner, Thanksgiving, Oven Roast, Gluten-Free, more
"This is a great way to use up the leftovers after a turkey dinner. Do not overcook your rice mixture or this will turn out soggy, the rice should be slightly under done before putting this in the oven. If gluten intolerant make sure you are using gluten free cream of mushrooms soup."
Ingredients
Nutritional
- Serving Size: 1 (352.2 g)
- Calories 875.1
- Total Fat - 42 g
- Saturated Fat - 15.9 g
- Cholesterol - 146 mg
- Sodium - 2403.9 mg
- Total Carbohydrate - 86.8 g
- Dietary Fiber - 5.1 g
- Sugars - 24.7 g
- Protein - 37.7 g
- Calcium - 344.2 mg
- Iron - 4 mg
- Vitamin C - 3.9 mg
- Thiamin - 0.8 mg
Step by Step Method
Step 1
Bring the turkey drippings to a boil over high heat, add the wild rice and long grain rice or grain mixture, garlic and onion; reduce heat to low, cover with a tight fitting lid and cook until all the liquid is absorbed but still a bit wet, about 25 minutes. (This should be slightly under cooked because it will continue to cook in the oven)
Step 2
Mix together with the remaining ingredients and pour into a casserole dish that has been coated with non-stick spray.
Step 3
Cover and place into a preheated 350 degree Fahrenheit oven and cook for 45 minutes.
Step 4
Remove from oven and sprinkle with more grated parmesan cheese.
Step 5
Enjoy!
Tips
No special items needed.