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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Turkey teams up temptingly with pretty green peas and crunchy water chestnuts in this yummy casserole from Beth Struble of Bryan, Ohio. Its creamy sauce combined with melted cheese and a golden crouton topping is sure to win you compliments. Ingredients:
2 cups cubed cooked turkey breast |
1 package (10 ounces) frozen peas, thawed |
1 cup chopped celery |
1 can (8 ounces) sliced water chestnuts, drained |
2 tablespoons chopped green pepper |
1 tablespoon chopped onion |
1 can (10-3/4 ounces) reduced-fat reduced sodium condensed cream of chicken soup, undiluted |
1/2 cup fat-free milk |
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided |
2 tablespoons white wine or chicken broth |
1 tablespoon lemon juice |
1/2 teaspoon salt |
2 slices white bread, cubed |
Directions:
1. In a large bowl, combine the first six ingredients; set aside.
2. In a small saucepan, combine the soup, milk, 1/2 cup cheese, wine, lemon juice and salt. Cook and stir over low heat until smooth and heated through. Pour over turkey mixture; toss to coat.
3. Transfer to a 2-qt. baking dish coated with cooking spray. Top with bread cubes.
4. Bake, uncovered, at 375° for 25 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted. Yield: 6 servings.
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