Combine Golden Velvet Cheese sauce and water, heat and stir until well combined.
Melt 1 ounce butter in pan and sauté onion, celery and carrot blend until vegetables are softened; stir in 1/2 teaspoon sage.
Combine sautéed vegetables, turkey, rice and cheese sauce; stir until well combined. Pour into 1/2 hotel pan that has been sprayed with nonstick cooking spray.
Melt 4 ounces of butter, add breadcrumbs, 1 teaspoon sage, parsley and butter. Stir until well combined. Top casserole with breadcrumb mixture.
Bake at 350°F for 20 to 30 minutes or until mixture reaches 165°F and breadcrumbs are browned. Let set for 10 to 15 minutes before serving.