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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ann Hanel of San Jacinto, California whips up this fast-to-fix main dish in the microwave. Everyone loves this creamy casserole, and it's a great way to use up leftover rice and turkey, she says. I like to serve it with hot vegetable, rolls and fruit for dessert. Ingredients:
2 cups sliced onions |
1/2 teaspoon sugar |
2 teaspoons butter |
2 teaspoons canola oil |
3 ounces reduced-fat cream cheese |
1 can (10-3/4 ounces) condensed reduced-fat reduced-sodium cream of mushroom soup, undiluted |
2 cups cooked long grain rice |
1-1/2 cups cubed cooked turkey |
2 tablespoons minced fresh parsley |
1/4 teaspoon salt |
1/8 teaspoon pepper |
1/4 cup fine cornflake crumbs |
1/8 teaspoon paprika |
Directions:
1. In a nonstick skillet, cook onions and sugar in butter and oil over low heat for 15-20 minutes or until onions are golden brown, stirring frequently. Meanwhile, place cream cheese in a shallow microwave-safe bowl; cover and microwave on high for 20-30 seconds or until softened. Add soup; stir until blended. Add the rice, turkey, parsley, salt and pepper. Cover and microwave on high for 3-4 minutes or until heated through. Toss onions with cornflake crumbs; arrange over turkey mixture. Sprinkle with paprika. Microwave, uncovered, on high for 1-2 minutes or until topping is heated through. Yield: 4 servings.
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