| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Casserole |
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Ground turkey breast; cooked |
| 1/2 |
c |
Onions; chopped |
| 1/2 |
c |
Bell peppers; chopped |
| 1 2/3 |
c |
Frozen mixed vegetables; thawed |
| 1 |
cn |
(10.75-oz) low-fat cream of mushroom soup |
| 1/4 |
c |
Water |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Black pepper |
| 2 |
c |
Mashed potatoes |
| 1 |
c |
Fat-free Cheddar cheese; grated |
INSTRUCTIONS
Date: Tue, 20 Feb 1996 19:37:48 -0700
From: matejka@bga.com (Anita A. Matejka)
Recipe By: Quick & Easy Casseroles
Preheat oven to 350. Prepare a 2-quart casserole dish with cooking spray;
set aside. In a skillet, cook turkey, onions, and bell peppers until no
pink remains in turkey and vegetables are tender. Stir in mixed vegetables,
soup, water, salt, and black pepper. Pour into prepared pan. Spoon mashed
potatoes in mounds around edge of casserole. Bake, uncovered, for 25
minutes or until heated through. Top with cheddar cheese and bake 5 minutes
longer. Per serving: 177 Calories; 6g Fat (29% calories from fat); 14g
Protein; 17g Carbohydrate; 46mg Cholesterol; 603mg Sodium
MC-RECIPE@MASTERCOOK.COM
MASTERCOOK RECIPES LIST SERVER
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http://www.erols.com/hosey.
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