Artichoke-Turkey Casserole
Here's a low-fat dinner suggestion that combines turkey and artichokes into one delicious casserole. Use the make-ahead directions when you need a warm meal on a busy night.
Prep Time:
20 mins
Total Time:
1 hr 10 mins
Servings:
Makes 6 servings.
Ingredients
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1/2 cup chopped carrot (1 medium)
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1/2 cup chopped red sweet pepper (1 small)
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1/4 cup sliced green onion (2)
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1 tablespoon butter or margarine
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1 10.75-ounce can condensed cream of chicken soup
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1 8- to 9-ounce package frozen artichoke hearts, thawed and cut up
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1-1/2 cups chopped cooked turkey or chicken (see tip)
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1 cup cooked long grain rice or wild rice
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1/2 cup shredded mozzarella cheese (2 ounces)
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2/3 cup milk
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1/2 teaspoon dried thyme, crushed
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2 slices bacon, crisp-cooked, drained, and crumbled
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3 tablespoons grated Parmesan cheese
Directions
1.
In a large skillet cook carrot, sweet pepper, and green onion in hot butter over medium heat until carrot is crisp-tender. Remove from heat. Stir in soup, artichoke hearts, turkey, rice, mozzarella cheese, milk, thyme, and bacon. Transfer turkey mixture to a 2-quart rectangular baking dish. Sprinkle with Parmesan cheese.
2.
Bake, covered, in a 350 degree oven for 20 minutes. Uncover and bake about 20 minutes more or until bubbly. Let stand for 10 minutes before serving. Makes 6 servings.
3.
Make-ahead directions:Prepare as above through step 1. Cover and chill for up to 24 hours. Bake, covered, in a 350 degree oven for 30 minutes. Uncover and bake about 20 minutes more or until bubbly.
4.
Low-Fat Menu
Nutrition information
Calories 248, Total Fat 11 g, Saturated Fat 5 g, Monounsaturated Fat 4 g, Polyunsaturated Fat 1 g, Cholesterol 47 mg, Sodium 611 mg, Carbohydrate 18 g, Total Sugar 3 g, Fiber 3 g, Protein 18 g. Daily Values: Vitamin A 0%, Vitamin C 41%, Calcium 18%, Iron 9%. Exchanges: Vegetable .5, Starch 1, Lean Meat 2, Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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