Lattice-Topped Turkey Casserole Recipe

Ingredients

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

Directions

• 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.

Lattice-Topped Turkey Casserole published in Light & Tasty October/November 2007, p53