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Healthy Turkey Casserole

BusyButHealthy's picture
A great way to use your leftover turkey and veggies! You could also substitute with whatever veggies you have on hand (onion, pepper etc)
Ingredients
  Shredded turkey meat 2 Cup (32 tbs)
  Frozen peas 1 Cup (16 tbs)
  Zucchini 1 Small, chopped
  Sliced mushrooms 1 Cup (16 tbs)
  Margarine/Butter 1 Tablespoon
  Spelt flour/Whole wheat flour 2 Tablespoon
  Unsweetened almond breeze/Low fat milk 1 Cup (16 tbs)
  Salt To Taste
  Pepper To Taste
  Ground sage 1 Pinch
  Dried oregano 1 Pinch
  Potato 1 (Sliced Very Thin, Or Grated With A Grater. Could Also Use Leftover Mashed Potatoes–Spread In A Thin Layer)
Directions

Preheat oven to 350 degrees. In a medium skillet, saute veggies (except peas) until soft, set aside. In the same pan, melt margarine, add flour and sstir together to make a paste. Add enough milk to make creamy consistence (may need more than 1 cup). Add a pinch of salt & pepper, sage & oregano. Add in turkey, peas, veggies to pan and stir to combine. Place in casserole dish, top with potatoes. Cook for 20 minute or until potatoes on top are soft and browned.

Recipe Summary

Cuisine: 
American
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4
Story
Nutrition Cals: 210 Fat: 6.5g Carbs: 16g Fibre: 3g Sugars: 2.4g Protein: 21.8g

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Average: 3.6 (4 votes)