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Crunchy Turkey Casserole
2 cans (10¾ ounces each) condensed cream of mushroom soup, undiluted
½ cup 2% milk or chicken broth
4 cups cubed cooked turkey
2 celery ribs, thinly sliced
1 small onion, chopped
1 can (8 ounces) sliced water chestnuts, drained and halved
1 Tablespoon reduced-sodium soy sauce
1 can (3 ounces) chow mein noodles
½ cup slivered almonds
1. In a large bowl, combine soup and milk.
2. Stir in the turkey, celery, onion, water chestnuts, and soy sauce.
3. Transfer to a greased shallow 2-qt. baking dish. Sprinkle with noodles and almonds. Bake, uncovered, at 350° for 30 minutes or until heated through.
Yield: 6-8 servings
1 serving (1 cup) equals:
13 g fat (3 g saturated fat)
57 mg cholesterol
497 mg sodium
16 g carbohydrate
3 g fiber
25 g protein