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Mushroom and Turkey Casserole (From Cooking Light)

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“A lighter way to use up Thanksgiving leftovers without the addition of any cream soups. A simple meal we enjoy with a green salad. There is a similar recipe posted, however, this is the Cooking Light Quick and Easy version that I use, and since I just spent 30 minutes going through my cookbooks trying to find it, thought I'd post it here for future reference.”

Ingredients Nutrition


  1. Preheat oven to 325.
  2. Prepare rice according to package directions, omitting fat and seasoning packet.
  3. While rice cooks, place bread in food processor; pulse 15 times or until fine crumbs measure 1/2 cup. Add 1 teaspoon butter to processor; pulce until combined. Add Parmesan to processor; pulse until combined.
  4. Heat a large skillet over medium-high heat. Add remaining 2 teaspoons butter, onion, garlic and mushrooms. Saute 7 minutes or until the onion is tender. Stir in turkey and next 7 ingredients. Add cooked rice; stir.
  5. Transfer mixture to a 1 1/2 quart casserole dish that has been coated with cooking spray. Sprinkle with breadcrumb mixture.
  6. Bake at 325 for 30 minutes, or until golden brown. Serve with cranberry sauce.

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