Artichoke-Turkey Casserole

Here's a low-fat dinner suggestion that combines turkey and artichokes into one delicious casserole. Use the make-ahead directions when you need a warm meal on a busy night.

Artichoke-Turkey Casserole + enlarge image
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53 users rated this recipe an average rating of 4.0
Makes:
6 servings
Serving Size:
3/4 cup
Prep:
20 mins
Bake:
40 mins 350°F
Stand:
10 mins
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Artichoke-Turkey Casserole

Ingredients
1/2
cup chopped carrot (1 medium)
1/2
1/4
cup sliced green onion (2)
1
tablespoon butter or margarine
1
10 3/4 ounce can condensed cream of chicken soup
1
8 ounce package frozen artichoke hearts, thawed and cut up
1 1/2
cups chopped cooked turkey or chicken (see tip)
1
1/2
2/3
cup milk
1/2
teaspoon dried thyme, crushed
2
slices bacon, crisp-cooked, drained, and crumbled
3
tablespoons grated Parmesan cheese

Directions

  1. In a large skillet cook carrot, sweet pepper, and green onion in hot butter over medium heat until carrot is crisp-tender. Remove from heat. Stir in soup, artichoke hearts, turkey, rice, mozzarella cheese, milk, thyme, and bacon. Transfer turkey mixture to a 2-quart rectangular baking dish. Sprinkle with Parmesan cheese.
  2. Bake, covered, in a 350 degrees degree oven for 20 minutes. Uncover and bake about 20 minutes more or until bubbly. Let stand for 10 minutes before serving. Makes 6 servings.

From the Test Kitchen

Prepare as above through step 1. Cover and chill for up to 24 hours. Bake, covered, in a 350 degrees oven for 30 minutes. Uncover and bake about 20 minutes more or until bubbly.

Low-Fat Menu

Nutrition Facts

(Artichoke-Turkey Casserole)
    Per serving:
  • 248 kcal cal.,
  • 11 g fat
  • (5 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 47 mg chol.,
  • 611 mg sodium,
  • 18 g carb.,
  • 3 g fiber,
  • 3 g sugar,
  • 18 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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