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Brown Rice and Turkey Casserole Recipe

Looking for an easy Brown Rice and Turkey Casserole recipe? Learn how to make Brown Rice and Turkey Casserole using healthy ingredients.


Submitted by sherrycc

Makes 3 servings



Adapted from Kalyn's Kitchen My recipe has far less cheese than the original. fine original recipe at: http://www.kalynskitchen.com/2009/11/brown-rice-casserole-recipe-with.html

Recipe Ingredients for Brown Rice and Turkey Casserole

1/2 c brown rice
12 oz. mushrooms, thickly sliced
2 tsp olive oil
1 c onion, diced into small pieces
1 salt and pepper to taste
1 c turkey, diced
1/3 c chicken stock
1/3 cup low fat sour cream
1/2 c cheddar cheese
1 t garlic powder
1/2 t turmeric
1/2 t curry powder

Recipe Directions for Brown Rice and Turkey Casserole

  1. Cook brown rice following package directions or using a rice cooker and let cool. Preheat oven to 375F/190C.

  2. Wash mushrooms and spin dry or dry with paper towels. Cut mushrooms into thick slices, then cut slices in half. Heat 2 tsp. olive oil in heavy non-stick pan and saute mushrooms until they're starting to brown and all liquid has evaporated. Remove onions to a dish.

  3. In same frying pan, add 1 tsp. more olive oil and heat, then add onions and saute 3-4 minutes until onions are softened. Add thyme, ground poultry seasoning, salt, and pepper, and saute about 2 minutes more.

  4. While onions cook, dice leftover turkey or chicken into 1/2 inch pieces. Add mushrooms and diced turkey into pan with the onion-herb mixture, and stir to combine. Add rice and gently stir until all the meat and vegetables are evenly distributed in the rice.

  5. In a small bowl, whisk together sour cream and chicken stock, then stir in coarsely grated parmesan cheese and 1 cup grated low-fat cheese. Gently stir the sour cream mixture into the rice mixture.

  6. Spray a 2 quart casserole dish with non-stick spray or olive oil. (I'd use a relatively flat dish without a lid for this casserole.) Spoon rice mixture into the casserole dish and press down to evenly distribute. Bake for 25 minutes, or until casserole is slightly bubbling and barely starting to brown. Sprinkle with second cup of grated low-fat cheese and bake about 15 minutes more, or until cheese is melted and lightly browned. Serve hot.

  7. (Note about poultry seasoning: My poultry seasoning from Penzeys has sage, white pepper, red and green bell pepper, lemon peel, savory, rosemary, dill weed, allspice, thyme, marjoram, and ginger. If you don't have it, just use a pinch of what you have.)

Categories

Main Dish

Nutrition Facts
Serving Size 307.6g
Amount Per Serving
Calories
380
Calories from Fat
146
% Daily Value*
Total Fat
16.2g
25%
Saturated Fat
7.4g
37%
Trans Fat
0.0g
Cholesterol
66mg
22%
Sodium
255mg
11%
Potassium
720mg
21%
Total Carbohydrates
34.0g
11%
Dietary Fiber
3.2g
13%
Sugars
4.0g
Protein
25.8g
Vitamin A 6% Vitamin C 10%
Calcium 20% Iron 14%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • High in manganese
  • High in niacin
  • High in phosphorus
  • High in selenium
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