Turkey Casserole
- Ready In:
- 50mins
- Ingredients:
- 13
- Yields:
-
4.5 cups
- Serves:
- 6
ingredients
- 340.19 g cooked turkey breast, cubed
- 283.49 g package frozen peas, thawed
- 236.59 ml chopped celery
- 226.79 g can sliced water chestnuts, drained
- 29.58 ml chopped green peppers
- 14.79 ml chopped onion
- 304.75 g can reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 118.29 ml nonfat milk
- 236.59 ml shredded low-fat cheddar cheese, divided
- 29.58 ml white wine or 29.58 ml chicken broth
- 14.79 ml lemon juice
- 2.46 ml salt
- 2 slice whole wheat bread, cubed
directions
- In a large bowl, combine the first six ingredients; set aside.
- In a small saucepan, combine the soup, milk, 1/2 cup cheese, wine or broth, lemon juice and salt. Cook and stir over low heat until smooth and heated through. Pour over turkey mixture; toss to coat.
- Transfer to a 2-qt. baking dish coated with nonstick cooking spray. Top with bread cubes. Bake, uncovered, at 375° for 25 minutes.
- Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted.
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RECIPE SUBMITTED BY
Sherri L.
Douglasville, Georgia