SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)
« Back | Print Print | Page | 3x5 | 4x6 | New BHG Cookbook
Select a size and use your browser's print button to print the page.
This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Artichoke-Turkey Casserole

Makes: 6 servings
Serving size: 3/4cup
Prep 20 mins Bake 350°F 40 mins Stand 10 mins
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 can condensed cream of chicken soup
  • 1 8 - 9 ounce package frozen 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 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)
  • 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

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe

bhg
www.bhg.com © Copyright 2013, Meredith Corporation. All Rights Reserved.