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Maria Luisa Reyes of Bastrop, Texas writes, “When I was small, my mother and stepfather—who was head cook for an oil company—made this colorful casserole.”
This recipe is:
Contest Winning
Nutritional Facts 2 cups (prepared with reduced-fat butter and reduced-fat cheese) equals 611 calories, 28 g fat (13 g saturated fat), 131 mg cholesterol, 1,489 mg sodium, 43 g carbohydrate, 5 g fiber, 52 g protein.
Originally published as Southwest Turkey Casserole in Cooking for 2 Fall 2008, p31
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Reviewed on Nov. 29, 2009 by angelasandoval
Tasty! But we felt this could have easily used twice as much turkey as called for. Just to make it prettier, think I'll use penne or mini bowtie pasta next time.
Reviewed on Jul. 22, 2009 by Skn
Made this, doubled the receipe, used Dole tomatoes with mild green chiles and leftover pork roast. Really good
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