Hearty Turkey Bake
Adapted from
Quick & Easy Casseroles
6 servings
| 3 c frozen mashed potatoes, prepared | 1/4 c fat-free milk | ||
| 1/2 c low-fat cheddar cheese, shredded | 1/2 tsp dry mustard | ||
| 8 ozs turkey light meat, skinless, cooked and chopped | 1/4 tsp garlic powder | ||
| 10 ozs frozen mixed vegetables, thawed | 1/4 tsp black pepper | ||
| 10 3/4 ozs low-fat cream of mushroom soup | 1/2 c low-fat cheddar cheese, shredded |
Preheat oven to 375. Prepare a 1 1/2-quart casserole dish with cooking spray. In a mixing bowl, combine mashed potatoes and 1/2 cup cheese. Spoon potato mixture in prepared dish. Using back of spoon, spread potatoes across bottom and up sides of dish to form a shell. In another mixing bowl, combine turkey, vegetables, soup, milk, mustard, garlic powder, and black pepper. Pour over potato shell. Bake for 30 minutes. Top with remaining cheese and bake 3 minutes more or until cheese has melted.
| Calories | 231 | %CFF | 23 % | |
| Total Fat | 4 g | Saturated Fat | 1 mg | |
| Protein | 21 g | Cholesterol | 40 g | |
| Carbohydrates | 23 g | Sodium | 738 mg | |
| Sugars | 2 g | Fiber | 3 g | |
|
4.4 WW Points | ||||
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Rated by 4 users (3.5)
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