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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 266.3
  • Total Fat: 6.8 g
  • Cholesterol: 52.5 mg
  • Sodium: 745.1 mg
  • Total Carbs: 23.2 g
  • Dietary Fiber: 3.3 g
  • Protein: 27.2 g

View full nutritional breakdown of Turkey Vegetable Casserole calories by ingredient
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Turkey Vegetable Casserole

Submitted by: JLHUMMEL13
Turkey Vegetable Casserole

Introduction

Something to do with the leftover thanksgiving turkey! Something to do with the leftover thanksgiving turkey!
Number of Servings: 6

Ingredients

    1/4c. grated parmesan cheese
    2tbs. olive oil
    2 dinner rolls
    1 1/2c. chopped onion
    1c. chopped celery
    1 (8oz) package sliced mushrooms
    2c. turkey, chicken or veg broth
    2/3c. milk
    1/3c. flour
    3c. turkey
    1c. peas

    Optional:
    1tsp. salt
    1 1/2 tbs. chopped thyme
    1/2tsp. pepper

Tips

To make this recipe lower in sodium than what is calculated here try using low sodium broth and fresh or frozen peas. I used canned vegetable broth I had on hand, canned peas and almond milk. The broth and peas are both high in sodium.

Optional items on the ingredients list were not added when I made it either.


Directions

Preheat oven to 350.

Combine parmesan, 1tbs olive oil and bread chunks in food processor. Pulse until coarse crumbs measure about 1 1/2c. Set aside.

Heat remaining 1tbs. olive oil in a skillet. Add onion and celery. Saute for 6 minutes. Add mushrooms and saute for an additional 5 minutes, stir often. Add 1/2c. broth and mix lightly.

In a small bowl combine milk and flour. Gradually stir into skillet mixture and add the remaining broth as well. Cook for about 8 minutes or until it begins to thicken.

Add cooked turkey and peas, cook for an additional 2 minutes or until heated through.

Spoon the mixture from the skillet into a 9x13 baking dish sprayed with non-stick spray. Sprinkle crumb mixture over turkey.

Bake for 25 minutes or until the edges are bubbling.

Serving Size: 6 servings






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