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Ingredients
| carrots (chopped): 1/2 cup |
| red sweet peppers (chopped): 1/2 cup |
| onions (chopped): 1/4 cup |
| margarine (oleo): 1 tsp |
| artichoke hearts: 9 oz |
| turkey breasts: 1 breast |
| white rice: 1 cup |
| chicken broth: 10.33 oz (can condensed cream) |
| mozzarella cheese, nonfat (shredded): 1/2 cup |
| whole milk: 2/3 cup |
| dried thyme (ground): 1/2 tsp |
| bacon: 2 strips (crisp-cooked, drained, and crumbled) |
| grated parmesan cheese: 1 oz |
Artichoke-Turkey Casserole
Credit: www.bhg.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
6 serving(s)
Tags
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° 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.
3. Make-ahead directions:Prepare as above through step 1. Cover and chill for up to 24 hours. Bake, covered, in a 350° oven for 30 minutes. Uncover and bake about 20 minutes more or until bubbly.
4. Low-Fat Menu