Turkey rice casserole

Low Sodium

Big on flavor, low on salt! This dish gets its flavor from a blend of fresh herbs and spices (unlike boxed casserole mixes, which are loaded with salt and preservatives to lengthen shelf life).


1 tablespoon extra-virgin olive oil, divided
1 pound mushrooms, sliced thick
1 medium onion, diced
2 teaspoons dried thyme
1/4 teaspoon ground black pepper
1/4 teaspoon ground sage
1/2 teaspoon finely grated fresh ginger
1/4 teaspoon dried dill weed
2 cups diced cooked turkey
2 cups cooked brown rice
3/4 cup light sour cream
1/2 cup low-sodium chicken broth
1/2 cup feta cheese, broken into fine crumbles
1 1/2 cups shredded reduced-fat cheese blend, divided
nonstick cooking spray


  1. Preheat oven to 375 F.
  2. In a large skillet over medium-high heat, add 1 teaspoon oil. Add mushrooms. Cook until all moisture has evaporated and mushrooms are lightly browned. Transfer to a plate and set aside.
  3. Return skillet to heat. Add 2 teaspoons oil and onions to the skillet. Cook for 2 to 3 minutes, then add thyme, black pepper, sage, ginger and dill weed. Cook for another 2 to 3 minutes.
  4. Add mushrooms, turkey and rice to skillet with onion mixture. Stir to combine.
  5. In a medium bowl, whisk together the sour cream and chicken broth. Add feta cheese and 1 cup of the cheese blend. Add to rice mixture. Stir to combine.
  6. Spray a 9-by-13-inch pan with nonstick cooking spray. Pour rice mixture into the pan and spread with a spatula. Bake 25 to 30 minutes, until bubbly. Sprinkle remaining cheese blend on top and return to oven until cheese is melted and lightly browned.
  7. Let cool slightly and serve warm. 

Makes 6 servings

Recipe contains: milk, may contain gluten

Carb choices per serving: 1 1/2

First Published: 01/02/2015
Last Reviewed: 01/02/2015

casserole image recipes

If you have an oven-safe large skillet, you can move it from stovetop to oven without having to transfer the casserole to a 9-by-13-inch pan. Simple and efficient! 

turkey rice casserole label