Zesty Turkey Pot Pie
- Number of Servings: 6
Ingredients
1 tbsp Vegetable Oil1 small Onion1 jalapeno pepper, cored, seeded and minced1 lb ground turkey1/2 tsp crushed, dried thyme1/2 tsp pepper1 package (16 oz) frozen mixed vegetables2 cans (10 3/4 oz each) golden mushroom soup1 pkg (11 oz) refrigerated breadsticks (use 6 breadsticks)
1) Preheat oven to 350
2) Heat oil in large skillet. Add onion and jalapeno and saute over medium heat 5 minutes. Stir in turkey and break up with a spoon. Brown turkey. Stir in thyme, pepper and vegetables. Cook for 5 minutes to thaw. Stir in soup. Cook over medium heat 5 minutes or until piping hot.
3) Spoon turkey mixture into greased 13 x 9 inch casserole. Pul and stretch breadsticks to lengthen, pressing edges together if necessary to reach across baking dish. Arrange stretched breadsticks in a lattice pattern over turkey, trimming ends. Bake for 15 - 20 minutes or until breadsticks are golden.
NOTE: If mixture isn't hot when spooned into casserole, breadsticks may be gummy on the bottom.
Number of Servings: 6
Recipe submitted by SparkPeople user KEVNCAROSMOM.
2) Heat oil in large skillet. Add onion and jalapeno and saute over medium heat 5 minutes. Stir in turkey and break up with a spoon. Brown turkey. Stir in thyme, pepper and vegetables. Cook for 5 minutes to thaw. Stir in soup. Cook over medium heat 5 minutes or until piping hot.
3) Spoon turkey mixture into greased 13 x 9 inch casserole. Pul and stretch breadsticks to lengthen, pressing edges together if necessary to reach across baking dish. Arrange stretched breadsticks in a lattice pattern over turkey, trimming ends. Bake for 15 - 20 minutes or until breadsticks are golden.
NOTE: If mixture isn't hot when spooned into casserole, breadsticks may be gummy on the bottom.
Number of Servings: 6
Recipe submitted by SparkPeople user KEVNCAROSMOM.
Nutritional Info Amount Per Serving
- Calories: 301.4
- Total Fat: 11.2 g
- Cholesterol: 53.3 mg
- Sodium: 890.7 mg
- Total Carbs: 32.6 g
- Dietary Fiber: 5.6 g
- Protein: 20.8 g