Leftover Turkey Casserole with Brown Rice, Mushrooms, Sour Cream, Cheese, and Thyme

Ingredients

• 2 cups cooked brown rice
• 2 cups diced leftover turkey or chicken, cut in 1/2 inch dice
• 16 oz. mushrooms, washed, thickly sliced, slices cut in half
• 2 tsp. + 1 tsp. olive oil
• 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 cheese
• 1 onion, diced into small pieces
• 2 tsp. dried thyme
• 1/2 tsp. ground poultry seasoning
• Salt and fresh ground black pepper to taste

Directions

1. Cook the brown rice according to the package instructions, or make it in a rice cooker.
2. Set the oven to 375F/190C. Coat a glass or crockery casserole dish with non-stick spray. An 8.5 inch X 12.5 inch dish works, though a slightly smaller one is fine.
3. Cut enough leftover turkey or chicken into dice to measure about 2 cups. Rinse the mushrooms, then dry them in a salad spinner or blot them well with paper towels. Slice the mushrooms thickly, then halve the slices.
4. Warm 2 tsp. olive oil in a heavy non-stick skillet. Add the mushrooms and cook until they begin to brown and any released moisture is gone. Transfer the mushrooms to a plate.
5. As the mushrooms are cooking, whisk the sour cream with the chicken stock or turkey stock. Stir in the coarsely grated parmesan cheese and 1 cup grated low-fat cheese.
6. Using the same pan, pour in 1 tsp. more olive oil and heat it. Add the onions and cook for 3-4 minutes, until softened. Stir in the thyme, Poultry Seasoning, salt, and pepper, and cook for about 2 minutes longer.
7. Once the onions are done, turn off the heat. Add the mushrooms and diced turkey to the pan with the onion and herb mixture, and stir everything together. Add the rice and fold gently until the meat and vegetables are spread evenly through it. Pour in the sour cream mixture and stir gently to combine.
8. Transfer the mixture to the prepared casserole dish, then press it into an even layer. Scatter the second cup of grated low-fat cheese over the top.
9. Cover the dish with foil and bake for 20 minutes. Take off the foil and continue baking for about 20 minutes more, until the cheese is melted and lightly browned and the casserole is bubbling. Serve hot.
10. Store leftovers in the fridge for several days and reheat them in a microwave or in a pan. This casserole also freezes well.