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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

2 of 2

Turkey Casserole (continued)

Directions (continued)

  • cheese; bake 5 minutes longer or until cheese is melted. Yield: 6
  • servings.
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.
Wine: This recipe pairs well with a full-bodied white wine.: Taste of Home Special Offer: Enjoy this recipe with Rutherford Hill Chardonnay 2012 Napa Valley, a full-bodied classic California Chardonnay with the perfect touch of oak. Buy now and get 6 bottles for $99.99. Order Now