Turkey Replays

Cheesy Turkey Casserole

This hearty meal-in-a-dish is a great way to use up smaller pieces of leftover bird

  • Nonstick spray coating
  • 1 8-ounce package reduced-fat cream cheese (Neufch,tel), softened
  • 1-1/2 cups skim milk
  • 1 10-3/4-ounce can reduced-sodium condensed cream of chicken soup
  • 1 16-ounce package frozen mixed vegetables, such as broccoli, cauliflower, and carrots (about 4 cups), thawed
  • 2 cups cubed cooked turkey or chicken
  • 1 cup quick-cooking brown rice
  • 1/3 cup grated Parmesan cheese
  • 1/4 teaspoon pepper
  • 1/8 teaspoon garlic powder (optional)
  • 1 tablespoon toasted wheat germ

1. Spray a 2-quart round casserole with nonstick coating. Place cream cheese in the casserole; stir in the milk. Stir in the soup till well-blended, then add the thawed vegetables, cooked turkey or chicken, uncooked rice, half of the Parmesan cheese, the pepper, and, if desired, the garlic powder.

2. Bake, covered, in a 350 degree F oven for 30 minutes. Stir. Sprinkle with the remaining Parmesan cheese and the wheat germ. Bake, uncovered, about 20 minutes more or till heated through and rice is tender. Makes 6 main dish servings.

Nutrition facts per serving: 367 calories, 17 g total fat (8 g saturated fat), 87 mg cholesterol, 566 mg sodium, 28 g carbohydrate, 1 g fiber, 26 g protein. Daily Values: 55% vitamin A, 5% vitamin C, 17% calcium, 13% iron.

Continued on page 3:  Turkey Frame Soup