Turkey Casserole Recipe
Turkey Casserole Recipe photo by Taste of Home

Turkey Casserole Recipe

Publisher Photo
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.
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 30 min.
MAKES: 6 servings

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

Nutritional 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.

Directions

  1. In a large bowl, combine the first six ingredients; set aside.
  2. 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.
  3. Transfer to a 2-qt. baking dish coated with cooking spray. Top with bread cubes.
  4. Bake, uncovered, at 375° for 25 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted. Yield: 6 servings.
Originally published as Turkey Casserole in Light & Tasty October/November 2003, p22

Nutritional 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.

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

Reviews for Turkey Casserole

AVERAGE RATING
   (4)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
fed
Reviewed Feb. 10, 2010

Loved this recipe! Very tasty. the only thing different, was I used mixed veggies instead of peas. I wasn't sure we would like the water chestnuts, but they added a lot.

MY REVIEW
Reviewed Jan. 15, 2010

This is a great way to use leftover turkey and I have also used chicken. You would never know that it is a lighter casserole.

MY REVIEW
Reviewed May. 23, 2008
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