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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.
  • 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 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 cheese; bake 5 minutes longer or until cheese is melted.
Nutrition 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.

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Reviews

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Average Rating:
  • fed
    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.

  • twinkle_toes
    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.