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Turkey Casserole

Turkey Casserole
Turkey teams up temptingly with pretty green peas and crunchy water chestnuts in this yummy casserole from Beth Struble of Bryan, Ohio. Its creamy sauce combined with melted cheese and a golden crouton topping is sure to win you compliments.
6 ServingsPrep: 20 min. Bake: 30 min.

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

Directions

  • 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
© Taste of Home 2013

2 of 2

Turkey Casserole (continued)

Directions (continued)

  • cheese; bake 5 minutes longer or until cheese is melted. Yield: 6
  • servings.
Nutrition Facts: 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.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2013