Turkey-Vegetable Bake
Recipe from Diabetic Living

Need to use up leftover turkey from the holidays? Make this low-fat casserole. It's made with brown rice and lots of vegetables.



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Ingredients
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    2   cups 
    sliced fresh mushrooms
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    3/4  cup 
    chopped red or yellow sweet pepper
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    1/2  cup 
    chopped onion
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    2   
    cloves garlic, minced
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    2   tablespoons 
    margarine or vegetable oil spread
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    1/4  cup 
    all-purpose flour
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    3/4  teaspoon 
    salt
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    1/2  teaspoon 
    dried thyme, crushed
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    1/4  teaspoon 
    black pepper
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    2   cups 
    fat-free milk
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    1  10  ounce package 
    frozen chopped spinach, thawed and well drained
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    2   cups 
    cooked brown or white rice
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    2   cups 
    chopped cooked turkey or chicken
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    1/2  cup 
    finely shredded Parmesan cheese (2 ounces)

Directions
1.
In a 12-inch skillet cook and stir mushrooms, sweet pepper, onion, and garlic in hot butter over medium heat until tender. Stir in flour, salt, thyme, and black pepper. Slowly stir in milk; cook and stir until thickened and bubbly. Stir in spinach, rice, turkey, and 1/4 cup of the Parmesan cheese.
2.
Spoon mixture into a 2-quart rectangular baking dish. Sprinkle with remaining Parmesan cheese. Bake, covered, in a 350 degree oven for 20 minutes. Uncover and bake about 10 minutes more or until heated through. Let stand 15 minutes before serving. Makes 6 servings.
Nutrition information
Per Serving: cal. (kcal) 287, Fat, total (g) 8, chol. (mg) 53, sat. fat (g) 3, carb. (g) 28, fiber (g) 3, sugar (g) 6, pro. (g) 24, vit. A (IU) 2415, vit. C (mg) 22, sodium (mg) 393, Potassium (mg) 622, calcium (mg) 243, iron (mg) 1.96, Milk () 0.5, Vegetables () 1, Starch () 1, Lean Meat () 2, Fat () 0.5, Percent Daily Values are based on a 2,000 calorie diet
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