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Mushroom Turkey Casserole

 Mushroom Turkey Casserole
To change up the flavor, I sometimes substitute leftover cooked chicken for the turkey and stir 1/2 cup of seedless white grapes into the mixture just before adding the topping.
2 ServingsPrep/Total Time: 30 min.

Ingredients

  • 1-1/2 cups cubed cooked turkey
  • 1-1/2 cups sliced fresh mushrooms
  • 1 cup condensed cream of chicken soup, undiluted
  • 1 small celery rib, chopped
  • 1 small carrot, grated
  • 1 teaspoon minced fresh parsley
  • 1/8 teaspoon pepper
  • 1/4 cup soft bread crumbs
  • 1 teaspoon butter, melted
  • 1/2 teaspoon paprika

Directions

  • In a bowl, combine the turkey, mushrooms, soup, celery, carrot,
  • parsley and pepper. Divide the mixture into two greased 2-cup baking
  • dishes.
  • In a small bowl, toss bread crumbs with butter. Sprinkle half over
  • each dish. Sprinkle with paprika. Bake, uncovered, at 350° for
  • 15-20 minutes or until golden brown and bubbly. Yield: 2 servings.
Nutritional Facts: One 1-1/2 cup serving (prepared with reduced-fat reduced-sodium soup) equals 326 calories, 10 g fat (4 g saturated fat), 95 mg cholesterol, 643 mg sodium, 22 g carbohydrate, 2 g fiber, 36 g protein. Diabetic Exchanges: 3-1/2 lean meat, 1-1/2 starch.