Crispy Turkey Bake
|Frozen english peas||10 Ounce (1 package)|
|Cubed cooked turkey/Chicken breast||2 Cup (32 tbs), skinned before cooking and cooked without salt|
|Shredded sharp cheddar cheese||2 Ounce|
|Chopped green onion||1⁄2 Cup (8 tbs)|
|Reduced calorie mayonnaise||1⁄3 Cup (5.33 tbs)|
|Dijon mustard||1⁄2 Teaspoon|
|Tomato||1 Medium, cut into 6 slices|
|Corn flakes cereal||1 Cup (16 tbs), crushed|
|Margarine||2 Teaspoon, melted|
|Vegetable cooking spray||1|
Cook peas according to package directions, omitting salt and fat; drain.
Combine peas, turkey, cheese, and onion in a medium bowl; set aside.
Combine mayonnaise, mustard, salt, and pepper in a small bowl.
Add to turkey mixture, tossing well.
Spoon into a 10- x 6- x 2-inch baking dish coated with cooking spray; arrange tomato slices on top.
Combine crushed cornflakes and margarine, sprinkle over casserole.
Bake at 350Â° for 20 minutes or until thoroughly heated.