Monday, May 17, 2010

TURKEY (OR CHICKEN) CRUNCH CASSEROLE

3 cup diced or shredded turkey (or chicken)
1 can (4-oz) mushroom pieces
1/2 cup finely chopped celery
1/4 cup chopped onion
1/2 tsp poultry seasoning
2 cans cream of mushroom soup (1 low-sodium, 1 low-fat)
1 cup low-fat milk
1/2 cup crunchy Chow Mein noodles

Preheat oven to 350 degrees.

In a large mixing bowl, combine the turkey, mushroom pieces, chopped celery, chopped onion, and the poultry seasoning. In a smaller bowl, combine the two cans of soup with the milk using a wire whisk.

Spray a 2-quart casserole dish with nonstick cooking spray. Spoon the turkey mixture into the casserole dish. Pour the soup and milk mixture over the turkey mixture. Sprinkle the Chow Mein noodles over the top.

Bake casserole in a 350 degree oven for 30 minutes.

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