Mushroom And Turkey Casserole (From Cooking Light) - cooking recipe

Ingredients

1 (6 ounce) package long grain and wild rice blend (Uncle Ben's)
1 ounce French bread (use day-old bread or bake fresh bread cubes at 350 degrees until toasted) or 1 ounce other firm white bread, cubed (use day-old bread or bake fresh bread cubes at 350 degrees until toasted)
1 tablespoon butter, melted and divided
3/4 cup parmesan cheese (3 oz)
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 (not fat free)
1/4 cup chopped fresh parsley
3/4 teaspoon fresh sage or 1/4 teaspoon dried sage
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
cooking spray
3/4 cup whole berry cranberry sauce

Preparation

Preheat oven to 325.
Prepare rice according to package directions, omitting fat and seasoning packet.
While rice cooks, place bread in food processor; pulse 15 times or until fine crumbs measure 1/2 cup. Add 1 teaspoon butter to processor; pulce until combined. Add Parmesan to processor; pulse until combined.
Heat a large skillet over medium-high heat. Add remaining 2 teaspoons butter, onion, garlic and mushrooms. Saute 7 minutes or until the onion is tender. Stir in turkey and next 7 ingredients. Add cooked rice; stir.
Transfer mixture to a 1 1/2 quart casserole dish that has been coated with cooking spray. Sprinkle with breadcrumb mixture.
Bake at 325 for 30 minutes, or until golden brown. Serve with cranberry sauce.