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. In a medium saucepan, combine rice with water and bring to a boil.
2. Reduce heat and simmer, covered, for 35 to 40 minutes or until tender and liquid is absorbed.
3. Remove from the heat, add cream cheese, stir until combined and let stand 5 minutes.
4. Add milk, egg, half of the cheese, Italian seasoning, and salt to rice. Stir to combine and set aside.
5. Meanwhile, preheat oven to 375°.
6. In a large skillet, heat 1 tbs oil over medium heat.
7. Add zucchini, mushrooms, onion, and garlic. Cook for 6 to 8 minutes or until mushrooms are tender, stirring occasionally
8. Add zucchini mixture to rice mixture and set aside.
9. In the same skillet, heat 1 tsp oil over medium heat.
10. Add turkey and cook for 4 to 5 minutes or until no longer pink, stirring occasionally.
11. Add to rice mixture and stir until combined.
12. Spread mixture evenly in a buttered 2-qt gratin or rectangular baking dish.
13. In a small bowl combine bread crumbs, remaining Parmesan cheese, and remaining 2 tsp oil. Sprinkle over turkey mixture.
14. Bake, uncovered, about 20 minutes or until heated through and top is golden brown. If desired, top with parsley.