Turkey Pie With Rice Crust

Name: Turkey Pie With Rice Crust
Yield: 8 servings
Ingredients: Crust:; 2 c long-grain white rice, cooked; 1 tbsp light margarine, melted; 1/4 tsp garlic powder; 1/4 c egg whites, slightly beaten; 2 c long-grain white rice, cooked; Filling:; 3 tbsps light margarine, melted; 5 tbsps unbleached flour; 1 tsp salt; 1/4 tsp black pepper; 2 c chicken broth; 8 ozs turkey light meat, skinless, cooked and cubed; 1/2 c mushrooms, sliced; 1/2 c onions, chopped

Adapted from Better Homes & Gardens, Meat Stretcher Cookbook

Crust:
2 c long-grain white rice, cooked
1 tbsp light margarine, melted
1/4 tsp garlic powder
1/4 c egg whites, slightly beaten
2 c long-grain white rice, cooked
Filling:
3 tbsps light margarine, melted
5 tbsps unbleached flour
1 tsp salt
1/4 tsp black pepper
2 c chicken broth
8 ozs turkey light meat, skinless, cooked and cubed
1/2 c mushrooms, sliced
1/2 c onions, chopped

Preheat oven to 350. Prepare a 8" square pan with cooking spray; set aside. To prepare crust, add one tablespoon margarine, garlic powder, and egg whites to hot rice. Spoon rice mixture into prepared pan. Press firmly across bottom and up side of prepared pan to form a crust. To prepare filling, combine remaining margarine, flour, black pepper, and chicken broth in a saucepan. Cook over medium heat, stirring constantly, or until mixture thickens and bubbles. Add turkey, mushrooms, and onions. Mix well. Pour into crust. Bake for 40 minutes.

Posted: 7/31/1999

Casseroles

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WW Points^* : 8.80

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 439 Calories from Fat 41 (9%)
% Daily Value *
Total Fat 5g	8%
Saturated Fat 0.8g	4%
Monounsaturated Fat 1g
Polyunsaturated Fat 2g
Trans Fat 0g
Cholesterol 20g	7%
Sodium 605mg	25%
Potassium 0.8mg	0%
Total Carbohydrate79g	26%
Dietary Fiber 2g	8%
Sugars 1g
Protein 17g	8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.