2004 Turkey Casserole

By boandozzy

One serving (3/4 cup) equals 248 calories, 7 g fat (4 g saturated fat), 48 mg cholesterol, 713 mg sodium, 22 g carbohydrate, 5 g fiber, 24 g protein.

Diabetic Exchanges: 3 lean meat, 1-1/2 starch.

Originally published as Turkey Casserole in Light & Tasty October/November 2003, p22

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

Preparation

Step 1

In a large bowl, combine the first six ingredients; set aside.

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.

Transfer to a 2-qt. baking dish coated with 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. Yield: 6 servings.