Becca Brasfield from Burns, Tennessee lightened up a family recipe to come up with this turkey and rice bake. "Accompanied by fresh tomato slices and hot corn bread, this quick casserole is one of my gang's favorites," she notes. From Light and Tasty Magazine


INGREDIENTS



* 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
* 1/2 cup reduced-fat mayonnaise
* 1/2 cup water
* 2 cups cubed cooked turkey breast
* 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
* 3/4 cup uncooked instant brown rice
* 1 medium yellow summer squash, cubed
* 1/4 cup chopped red onion
* 1 teaspoon ground mustard
* 1/2 teaspoon dried parsley flakes
* 1/2 teaspoon garlic powder
* 1/8 teaspoon pepper
* 1/4 cup fat-free Parmesan cheese topping
* 1/8 teaspoon paprika


SERVINGS 6
CATEGORY Main Dish
METHOD Baked
PREP 20 min.
COOK 40 min.
TOTAL 60 min.


DIRECTIONS




In a large bowl, combine the soup, mayonnaise and water. Stir in the next nine ingredients. Transfer to a shallow 2-1/2-qt. baking dish coated with nonstick cooking spray. Cover and bake at 350° for 35-40 minutes or until rice is tender. Uncover; sprinkle with Parmesan topping and paprika. Bake 5 minutes longer. Yield: 6 servings.

 



NUTRITIONAL INFO




Nutritional Analysis: One serving equals 323 calories, 13 g fat (3 g saturated fat), 54 mg cholesterol, 669 mg sodium, 28 g carbohydrate, 3 g fiber, 23 g protein. Diabetic Exchanges: 2 lean meat, 1-1/2 starch, 1-1/2 fat, 1 vegetable.