Turkey teams up temptingly with pretty green peas and crunchy water chestnuts in this yummy casserole from Beth Struble of Bryan, Ohio. Its creamy sauce combined with melted cheese and a golden crouton topping is sure to win you compliments. From Light and Tasty Magazine


INGREDIENTS



* 2 cups cubed cooked turkey breast
* 1 package (10 ounces) frozen peas, thawed
* 1 cup chopped celery
* 1 can (8 ounces) sliced water chestnuts, drained
* 2 tablespoons chopped green pepper
* 1 tablespoon chopped onion
* 1 can (10-3/4 ounces) reduced-fat reduced sodium condensed cream of chicken soup, undiluted
* 1/2 cup fat-free milk
* 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
* 2 tablespoons white wine or chicken broth
* 1 tablespoon lemon juice
* 1/2 teaspoon salt
* 2 slices white bread, cubed


SERVINGS 6
CATEGORY Lower Fat
METHOD Baked
PREP 20 min.
COOK 30 min.
TOTAL 50 min.


DIRECTIONS




In a large bowl, combine the first six ingredients. In a small saucepan, combine the soup, milk, 1/2 cup cheese, wine or broth, lemon juice and salt. Cook and stir over low heat until smooth and heated through. Pour over turkey mixture; toss to coat.
    Transfer to a 2-qt. baking dish coated with nonstick cooking spray. Top with bread cubes. Bake, uncovered, at 375° for 25 minutes. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted. Yield: 6 servings.

 



NUTRITIONAL INFO




Nutritional Analysis: One serving (3/4 cup) equals 248 calories, 7 g fat (4 g saturated fat), 48 mg cholesterol, 713 mg sodium, 22 g carbohydrate, 5 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch.