Turkey Vegetable Bake
|Chopped carrot||1 Cup (16 tbs)|
|Sliced celery||1 Cup (16 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped cooked turkey/Chicken||1 1⁄2 Cup (24 tbs)|
|Canned sliced mushrooms||4 Ounce, drained (1 Can)|
|Dried marjoram||1⁄2 Teaspoon, crushed|
|Ground sage||1⁄4 Teaspoon|
|Skim milk||1⁄2 Cup (8 tbs)|
|Shredded cheddar cheese||1 Ounce (1/4 Cup)|
In covered saucepan cook chopped carrot, sliced celery, chopped onion, and chopped green pepper in a small amount of boiling water for 10 minutes or till vegetables are tender.
In an 8x8x2-inch baking pan combine drained vegetable mixture, cooked turkey or chicken, drained mushrooms, marjoram, sage, salt, and pepper.
In a bowl combine eggs and milk; pour over turkey mixture in baking pan.
Sprinkle shredded cheddar cheese atop.
Bake in a 325Â° oven 30 to 35 minutes or till set.
Let stand 5 minutes before serving.
Cut into squares.
Serving size: Complete recipe
Calories 742 Calories from Fat 352
% Daily Value*
Total Fat 39 g60.3%
Saturated Fat 15.9 g79.4%
Trans Fat 0 g
Cholesterol 549.3 mg183.1%
Sodium 1082.1 mg45.1%
Total Carbohydrates 51 g17.1%
Dietary Fiber 9.7 g38.9%
Sugars 26.6 g
Protein 52 g104.6%
Vitamin A 467% Vitamin C 123.9%
Calcium 58.4% Iron 29.6%
*Based on a 2000 Calorie diet