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.
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