Turkey-Spinach Casserole
  • Servings: 4-6
  • 1 10-3/4-ounce can condensed reduced-fat and reduced-sodium cream of celery, chicken, mushroom, or broccoli soup
  • 1 cup water
  • 2 tablespoons margarine or butter
  • 1 6-ounce package chicken-flavor stuffing mix
  • 2 cups chopped and cooked turkey or chicken
  • 1/3 cup milk
  • 1 tablespoon grated Parmesan cheese
  • 1 10-ounce package frozen chopped spinach or chopped broccoli
  1. In a large saucepan, combine spinach or broccoli, half of the soup, water, margarine, and contents of seasoning packet from stuffing mix.
  2. Bring to boiling.
  3. If using spinach, separate it with a fork.
  4. Cover and simmer 5 minutes.
  5. Add the stuffing crumbs to mixture in saucepan; stir to moisten.
  6. Spread mixture in an ungreased 2-quart square baking dish.
  7. Scatter turkey over stuffing.
  8. Stir milk into remaining soup; pour over turkey.
  9. Sprinkle with cheese.
  10. Bake in a 400 degree F oven 15 minutes or until heated through.
Start to Finish: 30 min. Dietary Exchanges: 2 starch, 3 lean meat, 2 vegetable, 2 fat.