Ranch Potato Topped Turkey Bake

Adapted from

  • Filling:
  • 8 ozs turkey light meat, skinless, cooked
  • 12 ozs frozen mixed vegetables, thawed
  • 10 3/4 ozs low-fat cream of chicken soup
  • 1/2 cup low sodium chicken broth
  • Potatoes:
  • 1 3/4 c water
  • 1 cup fat-free milk
  • 4 ozs mashed potato flakes, dry
  • 1 oz ranch salad dressing mix, dry
Ranch Potato Topped Turkey Bake
Preheat oven to 375. Prepare a 11"x7" dish with cooking spray; set aside. In a large saucepan, combine turkey cubes, mixed vegetables, soup, and broth. Mix until heated through and bubbly. Spread into prepared dish. To prepare potatoes, bring water to a boil in a large saucepan. Remove from heat. Stir in milk, mashed potato flakes, and dressing mix. Mix until moistened. Spread potato mixture evenly over vegetable mixture in dish. Bake for 30 minutes, or until potatoes are browned.
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Posted: 4/4/2019
Casseroles
Rated by 0 users (0.00)
WW Points* : 3.07
8 servings
Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 171
Calories from Fat 23 (13%)
% Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 5%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 24g 8%
Sodium 617mg 26%
Potassium 0mg 0%
Total Carbohydrate23g 8%
Dietary Fiber 3g 12%
Sugars 3g
Protein 12g 12%
* 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.