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Full Online Book HomeLearning KitchenCasseroles - Turkey Hearty Turkey And Mushroom Casserole
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Casseroles - Turkey Hearty Turkey And Mushroom Casserole Post by :mpitbull694 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1306

Click below to download : Casseroles - Turkey Hearty Turkey And Mushroom Casserole (Format : PDF)

Casseroles - Turkey Hearty Turkey And Mushroom Casserole

Prep time: 45 minutes
Baking time: 25 to 30 minutes
Degree of difficulty: easy

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 teaspoon butter or margarine
1 pound shiitake, stems removed, or white button mushrooms, sliced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
3 cups diced, cooked turkey (3/4 lb.)
1 can (10 3/4 oz.) condensed cream of mushroom soup
1/2 cup white wine
1/4 cup chopped fresh parsley

Heat oil in a medium saucepan over medium heat. Add onions and cook 5 minutes, 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 tablespoon butter in large nonstick skillet over medium-high heat. Add mushrooms and cook until tender and liquid has evaporated, 10 minutes. Stir in salt and pepper.

Heat oven to 400°F. Grease bottom of shallow 2-quart baking dish with remaining 1 teaspoon butter. Spoon rice into dish and top evenly with turkey. Spoon mushrooms over turkey. Whisk together soup and wine in 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.
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1 lb. ground turkey breast 1 (10 oz) pkg frozen spinach -- chopped and drained 1 tbsp. instant minced onions 1/8 tsp. garlic powder 1 (15 oz) jar spaghetti sauce 1/4 cup seasoned bread crumbs -- divided 1 cup nonfat ricotta cheese 1/4 cup egg substitute 1/8 tsp. black pepper 3 oz. fat free mozzarella cheese -- shredded 2 tbsp. non-fat parmesan cheese -- grated Original instructions: Microwave spinach covered 4-6 minutes on HIGH. Drain, pressing to remove excess moisture. Chop and set aside. Combine ground turkey, onions and garlic powder. Cook until no longer pink. Drain. Stir in

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1/2 cup chopped onion 1/2 cup chicken broth 1/4 cup chopped celery 3 cups chopped turkey or chicken 10 to 12 (6” ) corn tortillas torn into bite size pieces 1 (4 oz) can diced green chiles, drained 1 (10 3/4 oz) can cream of chicken soup 1 tsp. pepper 1cup shredded cheddar 1cup shredded jack 1cup salsa Combine onion, chicken broth, and celery. Simmer 5-6 min. In a large bowl, stir undrained onion mixture, meat, tortillas, chilis, soup, and pepper. Reserve and set aside half of each cheese. Stir remaining cheese into tortilla mixture. Pour into lightly greased 9x13 or