Hearty Turkey And Mushroom Casserole

Total Time: 1 hr 15 mins Preparation Time: 45 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 tablespoon olive oil
• 1 cup chopped onion
• 1 tablespoon chopped garlic
• 1 cup long grain brown rice
• 1 (14 ounce) can chicken broth
• 1/4 cup water
• 1/4 teaspoon dried sage
• 4 teaspoons butter or 4 teaspoons margarine
• 1 lb shiitake mushrooms, stems removed or 1 lb button mushrooms, sliced
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 3 cups diced cooked turkey (3/4 lb.)
• 1 (10 3/4 ounce) can condensed cream of mushroom soup
• 1/2 cup dry wine
• 1/4 cup chopped fresh parsley

Recipe

• 1 heat oil in a medium saucepan over medium heat.
• 2 add onions and cook 5 minutes, until softened.
• 3 add garlic and cook 1 minute.
• 4 stir in rice.
• 5 slowly add chicken broth, water and sage.
• 6 bring mixture to a boil.
• 7 reduce heat to low; cover and simmer 40 minutes.
• 8 meanwhile, melt 1 tablespoon (3 tsp) of the butter in large nonstick skillet over medium-high heat.
• 9 add mushrooms and cook until tender and liquid has evaporated, 10 minutes.
• 10 stir in salt and pepper.
• 11 heat oven to 400 degree f.
• 12 grease bottom of shallow 2-quart baking dish with remaining 1 teaspoon butter.
• 13 spoon rice into dish and top evenly with turkey.
• 14 spoon mushrooms over turkey.
• 15 whisk together soup and wine in bowl; pour over top of mushrooms.
• 16 bake casserole until sauce is hot, 25 to 30 minutes.
• 17 (if top becomes too dark, cover loosely with foil during last 15 minutes of baking.) sprinkle top with parsley.
• 18 makes 6 servings.