Turkey and Rice Casserole

Ingredients

• 1 C uncooked brown rice
• 1½ cups water
• ½ C light cream cheese
• ½ C fat-free milk
• 1 egg
• ½ C finely shredded Parmesan cheese (2 ounces)
• 1 tsp dried Italian seasoning, crushed
• ¾ tsp kosher salt
• 2 tbs olive oil
• 1 medium zucchini, trimmed, halved and thinly sliced
• 2 C sliced button mushrooms
• ½ C chopped onion
• 4 cloves garlic, minced
• 8 oz turkey breast tenderloin, cut into thin-bite size strips
• 1 slice whole wheat bread, toasted and processed into crumbs, or 1/2 cup whole wheat panko bread crumbs
• 1 tsp Italian parsley

Directions

1. Cook Rice: In a medium saucepan, combine rice and water. Bring to a boil, then reduce heat, cover, and simmer 35-40 minutes, until tender and liquid is absorbed.
2. Enrich Rice: Remove from heat, stir in cream cheese until combined, and let stand 5 minutes. Add milk, egg, ½ of the cheese, Italian seasoning, and salt; stir well and set aside.
3. Prep Oven: Preheat oven to 375°F.
4. Sauté Vegetables: Heat 1 tbs oil in a large skillet over medium heat. Add zucchini, mushrooms, onion, and garlic; cook 6-8 minutes, stirring occasionally, until mushrooms are tender.
5. Combine: Add the zucchini mixture to the rice mixture and stir to combine.
6. Cook Turkey: In the same skillet, heat 1 tsp oil over medium heat. Add turkey and cook 4-5 minutes, stirring, until no longer pink. Add to the rice mixture and mix well.
7. Assemble: Spread evenly in a buttered 2-qt gratin or rectangular baking dish.
8. Top & Bake: In a small bowl, combine breadcrumbs, remaining Parmesan, and remaining 2 tsp oil. Sprinkle over the turkey mixture. Bake uncovered ~20 minutes, until heated through and top is golden brown.
9. Serve: Garnish with parsley if desired and serve hot.

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