This family-pleasing casserole features lean turkey tenderloin pieces, brown rice, zucchini, and mushrooms, all baked in a creamy sauce and topped with crunchy crumbs and cheese. Source: Diabetic Living Magazine

Diabetic Living Magazine
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Ingredients

Directions

  • In a medium saucepan, combine rice with water. Bring to boiling; reduce heat. Simmer, covered, for 35 to 40 minutes or until tender and liquid is absorbed. Remove from the heat. Add cream cheese; stir until combined. Let stand 5 minutes. Add milk, egg, half of the cheese, Italian seasoning, and salt to rice. Stir to combine; set aside.

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  • Meanwhile, preheat oven to 375 degrees F. In a large skillet, heat 1 tablespoon oil over medium heat. Add zucchini, mushrooms, onion, and garlic. Cook for 6 to 8 minutes or until mushrooms are tender, stirring occasionally. Add zucchini mixture to rice mixture.

  • In the same skillet, heat 1 teaspoon oil over medium heat. Add turkey and cook for 4 to 5 minutes or until no longer pink, stirring occasionally. Add to rice mixture; stir until combined. Spread mixture evenly in a 2-quart au gratin or rectangular baking dish. In a small bowl combine bread crumbs, remaining Parmesan cheese, and remaining 2 teaspoons oil. Sprinkle over turkey mixture.

  • Bake, uncovered, about 20 minutes or until heated through and top is golden brown. If desired, top with parsley.

Nutrition Facts

321 calories; 12.9 g total fat; 4.3 g saturated fat; 67 mg cholesterol; 382 mg sodium. 488 mg potassium; 33.2 g carbohydrates; 2.5 g fiber; 4 g sugar; 19 g protein; 336 IU vitamin a iu; 8 mg vitamin c; 39 mcg folate; 151 mg calcium; 2 mg iron; 71 mg magnesium;