Turkey Casserole (Light) Recipe

Name: Turkey Casserole (Light)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 1/2 c. uncooked rice *; 8 oz. fresh mushrooms; 1 c. skim milk; 1 tsp. chicken bouillon granules; 2 c. or 12 oz. cubed cooked turkey; 1/2 c. sliced water chestnuts; 1/4 c. sliced almonds; 2 tsp. margarine; 2 c. water; 2 Tbsp. flour; pepper to taste

Servings: persons

1/2 c. uncooked rice *
8 oz. fresh mushrooms
1 c. skim milk
1 tsp. chicken bouillon granules
2 c. or 12 oz. cubed cooked turkey
1/2 c. sliced water chestnuts
1/4 c. sliced almonds
2 tsp. margarine
2 c. water
2 Tbsp. flour
pepper to taste

1
Combine rice and water, bring to a boil.
2
Cover and simmer until water is absorbed.
3
In large skillet, saute mushrooms in margarine.
4
Stir in flour.
5
Add milk, bouillon and pepper.
6
Cook until thickened, stirring constantly.
7
Add turkey, water chestnuts and rice.
8
Mix and pour into a 7 x 11-inch baking dish.
9
Sprinkle with sliced almonds.
10
Cover and bake about 20 minutes in 350u00b0 oven.
11
Makes 6 servings; 197 calories, 7 grams of fat and 40 mg. cholesterol.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 c. uncooked rice *, 8 oz. fresh mushrooms, 1 c. skim milk, 1 tsp. chicken bouillon granules, and more.

Yes, Turkey Casserole (Light) falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Turkey Casserole (Light)

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