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Artichoke-Turkey Casserole
Ingredients
- 1/2 cup chopped carrot (1 medium)
- 1/2 cup chopped red sweet pepper (1 small)
- 1/4 cup sliced green onion (2)
- 1 tablespoon butter or margarine
- 1 10 3/4ounce cancondensed cream of chicken soup
- 1 8 - 9 ounce packagefrozen artichoke hearts, thawed and cut up
- 1 1/2 cups chopped cooked turkey or chicken (see tip)
- 1 cup cooked long grain rice or wild rice
- 1/2 cup shredded mozzarella cheese (2 ounces)
- 2/3 cup milk
- 1/2 teaspoon dried thyme, crushed
- 2 slicesbacon, 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)
- Servings Per Recipe 6,
- cal. (kcal) 248,
- Fat, total (g) 11,
- chol. (mg) 47,
- sat. fat (g) 5,
- carb. (g) 18,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 1,
- fiber (g) 3,
- sugar (g) 3,
- pro. (g) 18,
- vit. A (IU) 3644,
- vit. C (mg) 24,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 3,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 28,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 611,
- Potassium (mg) 280,
- calcium (mg) 182,
- iron (mg) 2,
- Vegetables () 1,
- Starch () 1,
- Lean Meat () 2,
- Fat () 1,
- Percent Daily Values are based on a 2,000 calorie diet
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