Creamy Turkey and Mushroom Casserole

1 cup uncooked rice
2 1/2 cups boiling water
1 can cream of mushroom soup
1 cup milk
1/2 cup white wine
1 teaspoon kosher salt, plus more to taste
1/4 teaspoon black pepper
8 ounces sliced mushrooms
1 cup asparagus, cut into bite-sized pieces (can substitute broccoli or other vegetable)
1 1/2 cups cooked turkey
3 tablespoons fresh herbs, minced
2 cups bread cubes
3 tablespoons extra virgin olive oil

Preheat oven to 350º F. In a 1-1/2- or 2-quart baking dish mix uncooked rice and boiling water. Add cream of mushroom soup to a 2-cup measuring cup and fill to top with milk. Add to the rice along with the white wine,salt, and pepper, and mix well. Stir in mushrooms, asparagus, turkey pieces and herbs. If the liquid does not cover the rice mixture, add a bit more white wine just so it is covered and stir it in. Drizzle olive oil over bread cubes and sprinkle lightly with salt. Toss to coat and set aside. Bake covered at 350º F for 45 minutes. Top with bread cubes and bake an additional 20 minutes uncovered. Test rice to make sure it is tender. Remote from oven and let sit 10 minutes before serving.


Makes 4-6 servings.