Leftover Turkey Casserole
Leftover turkey, is jazzed up with cheese, cream of mushroom soup, and celery in this hearty casserole dish! Use leftover turkey that has been properly handled and stored.
영양 정보 (1인분 기준)
1인분 기준 · 1회 제공량: 1/6 of recipe (273g)
313
칼로리
19g
단백질
32g
탄수화물
12g
지방
4g
식이섬유
8g
당류
719mg
나트륨
포화지방 4 g · 콜레스테롤 99 mg
링은 1회 제공량을 2,000kcal 기준일 대비 비율로 보여줍니다. Nutrola 앱에서는 나만의 목표에 맞춰 채워집니다.
재료
whole wheat bread
6 slices
cooked turkey
4 ounces · cubed or shredded
onion
1/2 cup · chopped
celery
1/2 cup · chopped
black pepper
1/2 teaspoon
eggs, lightly beaten
2
low-fat milk
1 1/2 cups
reduced-sodium cream of mushroom soup
1 can · 10.75 ounces
whole wheat bread
2 slices
unsalted butter
2 teaspoons
reduced-fat shredded cheddar cheese
1/2 cup
reduced fat mayonnaise
1/2 cup
조리법
- 1
Wash your hands with soap and water.
- 2
Preheat oven to 325 °F.
- 3
Lightly coat a 9x9x2 inch baking dish with vegetable spray. Cut 6 slices of bread (fresh or day-old) into 1-inch cubes and place half into the bottom of a baking dish.
- 4
In a bowl, combine turkey, onion, celery, mayonnaise, and pepper. Spoon mixture over bread crumbs.
- 5
Place remaining bread cubes over turkey mixture and press down slightly with spoon.
- 6
Combine eggs and milk and pour mixture over cubes. Cover and refrigerate overnight.
- 7
When ready to bake, preheat oven to 325 °F.
- 8
Spoon soup over top of casserole.
- 9
Spread one teaspoon margarine on side of each slice of bread. Cut buttered bread into 1/2-inch cubes and sprinkle on top of casserole.
- 10
Bake for 60 minutes or until knife inserted in middle comes out clean.
- 11
Remove from oven and sprinkle cheese over top. Let stand 15 minutes before cutting and serving.
출처: USDA MyPlate Kitchen · Wellness Ways Resource Book University of Illinois Extension Service
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