Turkey Stuffing Divan
Adapted from
Easy Meals for Busy Days
8 servings
| 3/4 c water | 10 3/4 ozs low-fat cream of mushroom soup | ||
| 3 c Pepperidge Farm herb stuffing | 3/4 c fat-free milk | ||
| 12 ozs turkey light meat, skinless, cooked and cubed | 1 c cheddar cheese, shredded and divided | ||
| 10 ozs frozen broccoli flowerets, cooked |
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Preheat oven to 350. Prepare a 11"x 7" casserole dish with cooking spray; set aside. In a mixing bowl, lightly combine water and stuffing. Spoon into prepared dish. Arrange turkey and broccoli over stuffing; set aside. Meanwhile, in a small bowl, combine soup, milk, and half cup cheese. Pour over broccoli mixture in dish. Sprinkle with remaining cheese. Bake for 30 minutes, or until heated through.
| Calories | 245 | %CFF | 25 % | |
| Total Fat | 7 g | Saturated Fat | 3 mg | |
| Protein | 22 g | Cholesterol | 48 g | |
| Carbohydrates | 7 g | Sodium | 686 mg | |
| Sugars | 3 g | Fiber | 3 g | |
|
4.9 WW Points | ||||
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Rated by 5 users (4.2)
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