Brown Rice Casserole Recipe with Leftover Turkey (or chicken), Mushrooms, Sour Cream, Cheese, and Thyme
- 2 cups cooked brown rice (long grain brown rice is best)
- 16 oz. mushrooms, washed, thickly sliced, slices cut in half
- 2 tsp. + 1 tsp. olive oil (or more, depending on your pan)
- 1 onion, diced into small pieces
- 2 tsp. ground thyme
- 1/2 tsp. ground poultry seasoning
- salt and fresh ground black pepper to taste
- 1 1/2 - 2 cups diced leftover turkey or chicken, cut in 1/2 inch dice
- 1/2 cup turkey stock or chicken stock
- 1/2 cup sour cream
- 1/2 cup coarsely grated parmesan cheese
- 1 cup + 1 cup grated low-fat cheese
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Mushrooms, slices (16 oz.)
- Onion (1)
- Thyme, ground (2 tsp.)
- Meat
- Poultry seasoning, ground (1/2 tsp.)
- Turkey or chicken (1 1/2 cups)
- Canned Goods
Turkey stock or chicken stock (1/2 cup)
- Cooking & Baking
- Olive oil (3 tsp.)
- Salt and fresh ground black pepper (1)
- Pasta & Grains
- Brown rice, cooked (2 cups)
- Dairy
- Cheese, grated low-fat (2 cup)
- Parmesan cheese (1/2 cup)
- Sour cream (1/2 cup)
Preparation
Read recipe preparation on kalynskitchen.com
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Published November 26, 2009 (3 years ago).
6 people saved this recipe.
