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Cooked by: Chef / Last Modified: 3/24/2004 / Base: Poultry / Number of Servings: 6 |
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Directions: 1. Saute onion in margarine in nonstick skillet until tender. 2. Add
turkey, soup, potatoes and peas. 3. Place mixture in 1-quart nonstick
casserole. 4. Top with shredded cheese and paprika. 5. Bake at 350 F
for 30 minutes.
1/2 cup serving, 1 bread exchange, 1 medium-fat meat
Source: Cookbooks for Diabetics and Their Families, U of Alabama 1984
Shared by Earl Shelsby on Cooking Oct 93.
Ingredients:
1/4 Cup(s) chopped onion
2 Teaspoon(s) reduced-cal margarine
1 Cup(s) diced cooked turkey (no skin
10 3/4 Ounce(s) can cream celery soup
1 1/2 Cup(s) cooked diced potato
2/3 Cup(s) cooked green peas
1/4 Cup(s) shred.low-fat proc.am.cheese |
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