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“I make this as a way to get my nieces and husband to eat their vegetables.” This creamy entree will fill you up fast. —Crystal Kolady, Henrietta, New York
Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutritional Facts 1 piece equals 500 calories, 28 g fat (13 g saturated fat), 106 mg cholesterol, 756 mg sodium, 28 g carbohydrate, 3 g fiber, 31 g protein.
Originally published as Southwest Turkey Casserole in Simple & Delicious October/November 2010, p57
Medium-Bodied White Wine
Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
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Reviewed on Nov. 08, 2011 by Rhea10
For some reason mine ended up pretty soupy... It tasted fine, just an off texture. I don't know why though! If anyone has any ideas or had a similar experience...let me know what makes it work better!
Reviewed on Oct. 23, 2011 by lilstump
I used chicken instead of turkey, my kids loved it!!! I will make this again.
Reviewed on Mar. 10, 2011 by redcow
Made this today for the second time. I used broccoli instead of spinach. I freeze my own broccoli so had it on hand. I made this in two casserole today and gave one to a friend. She really liked it and wanted the recipe!!!! A keeper for my family.
Reviewed on Nov. 06, 2010 by Kristine Nugent
great. i added a can of pinto beans (rinsed). a little too much onion but otherwise great.
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