Company Turkey Casserole
Adapted from
Crock Pot Cooking
8 servings
| 8 ozs turkey light meat, skinless, cooked and cubed | 1/2 c celery, sliced | ||
| 6 ozs No Yolks egg noodle substitute, cooked | 1/2 c bell peppers, chopped | ||
| 1 1/2 c fat-free cottage cheese | 1/2 c onions, chopped | ||
| 1 c cheddar cheese, shredded | 4 ozs canned no-salt-added mushrooms, drained and sliced | ||
| 10 3/4 ozs low-fat cream of mushroom soup | 4 ozs pimientos in jar, drained and sliced | ||
| 1/2 c parmesan cheese, shredded |
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Spray a 3 1/2-quart slow cooker with cooking spray. Add turkey, noodles, cottage cheese, cheddar cheese, soup, parmesan cheese, celery, bell peppers, onions, mushrooms, and pimientos. Mix well. Cover and cook on high for three hours, or until cheeses have melted and mixture is smooth.
| Calories | 289 | %CFF | 30 % | |
| Total Fat | 9 g | Saturated Fat | 4 mg | |
| Protein | 24 g | Cholesterol | 42 g | |
| Carbohydrates | 25 g | Sodium | 991 mg | |
| Sugars | 5 g | Fiber | 2 g | |
|
6.1 WW Points | ||||
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Rated by 3 users (4.0)
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