Lattice-Topped Turkey Casserole

By Totlxtc

Ingredients

• CRUST:
• 1 * 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 2 * 2 cups diced red potatoes
• 2 * 2 celery ribs, chopped
• 1 * 1 large onion, finely chopped
• 1/2 * 1/2 cup water
• 2 * 2 teaspoons chicken bouillon granules
• 1/2 * 1/2 teaspoon dried rosemary, crushed
• 1/4 * 1/4 teaspoon garlic powder
• 1/4 * 1/4 teaspoon dried thyme
• 1/8 * 1/8 teaspoon pepper
• 3 * 3 tablespoons all-purpose flour
• 2/3 * 2/3 cup fat-free evaporated milk
• 3 * 3 cups frozen mixed vegetables, thawed and drained
• 2 * 2 cups cubed cooked turkey breast
• *
• 1/4 * 1/4 cup all-purpose flour
• 1/4 * 1/4 cup whole wheat flour
• 1/2 * 1/2 teaspoon baking powder
• 1/8 * 1/8 teaspoon salt
• 4 * 4 tablespoons fat-free milk, divided
• 1 * 1 tablespoon canola oil
• * Paprika

Details

Servings 6

Preparation

Step 1

* In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.
* In a small bowl, whisk flour and evaporated milk until smooth; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vegetables and turkey; heat through. Transfer to an ungreased 8-in. square baking dish.
* For crust, combine the flours, baking powder and salt in a small bowl. Stir in 3 tablespoons milk and oil just until combined. Roll out and cut into strips; make a lattice crust over filling. Trim and seal edges. Brush lattice top with remaining milk; sprinkle with paprika.
* Bake, uncovered, at 400° for 20-25 minutes or until filling is bubbly. Let stand for 10 minutes before serving. Yield: 6 servings.


Nutrition Facts: 1 serving equals 272 calories, 3 g fat (trace saturated fat), 42 mg cholesterol, 661 mg sodium, 38 g carbohydrate, 7 g fiber, 23 g protein. Diabetic Exchanges: 2 starch, 2 very lean meat, 1 vegetable, 1/2 fat.