Mushroom And Turkey Casserole

• 1 (6-ounce) package long-grain and wild rice (such as Uncle Ben's)
• 1 ounce French bread or other firm white bread, cubed
• 1 tablespoon butter, melted and divided
• 3/4 cup (3 ounces) grated fresh Parmesan cheese
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 1 (8-ounce) package presliced mushrooms
• 1 1/2 cups chopped cooked turkey
• 1 cup turkey gravy
• 1/2 cup 2% low-fat milk
• 1/2 cup reduced-fat sour cream
• 1/4 cup chopped fresh parsley
• 3/4 teaspoon minced fresh or 1/4 teaspoon dried sage
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Cooking spray
• 3/4 cup whole-berry cranberry sauce

1. Preheat oven to 325u0b0.
2. Prepare rice according to package directions, omitting fat and seasoning packet. Set aside.
3. While rice cooks, place bread in a food processor; pulse 15 times or until fine crumbs measure 1/2 cup. Add 1 teaspoon butter to processor; pulse until combined. Add cheese to processor, and pulse until combined.
4. Heat a large skillet over medium-high heat. Add 2 teaspoons of butter, onion, garlic, and mushrooms; saute 7 minutes or until onion is tender. Stir in turkey and next 7 ingredients (through pepper). Add cooked rice; stir.
5. Spoon rice mixture into a 1 1/2-quart casserole coated with cooking spray. Sprinkle with breadcrumb mixture. Bake at 325u0b0 for 30 minutes or until golden brown. Serve with cranberry sauce.

longgrain, bread, butter, parmesan cheese, onion, garlic, mushrooms, turkey, turkey gravy, milk, sour cream, parsley, sage, salt, freshly ground black pepper, cooking spray, wholeberry

Taken from www.myrecipes.com/recipe/mushroom-turkey-casserole (may not work)