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


Recipe Summary

15 mins
1 hr 10 mins

Nutrition Profile:



Ingredient Checklist


Instructions Checklist
  • 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.

  • 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

1 cup
321 calories; protein 19g; carbohydrates 33.2g; dietary fiber 2.5g; sugars 4.1g; fat 12.9g; saturated fat 4.3g; cholesterol 66.7mg; vitamin a iu 335.6IU; vitamin c 8.1mg; folate 39.3mcg; calcium 151.3mg; iron 1.5mg; magnesium 70.9mg; potassium 488.1mg; sodium 382.2mg.

2 lean protein, 2 starch, 1 1/2 fat, 1/2 vegetables