Turkey Casserole Recipe

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Turkey Casserole Recipe
Turkey Casserole Recipe photo by Taste of Home
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Turkey Casserole Recipe

Read Reviews
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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.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 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. In a small saucepan, combine the soup, milk, 1/2 cup cheese, wine or broth, 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 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

3/4 cup: 248 calories, 7g fat (4g saturated fat), 48mg cholesterol, 713mg sodium, 22g carbohydrate (0 sugars, 5g fiber), 24g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.

  • 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
  1. In a large bowl, combine the first six ingredients. In a small saucepan, combine the soup, milk, 1/2 cup cheese, wine or broth, lemon juice and salt. Cook and stir over low heat until smooth and heated through. Pour over turkey mixture; toss to coat.
  2. 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 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

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Reviews forTurkey Casserole

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MY REVIEW
fed User ID: 1790707 56042
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
twinkle_toes User ID: 544493 60405
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."

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