Crispy-Onion Turkey Casserole

By HeatherS

Ingredients

• 1 pkg. (1.6 oz.) garlic & herb sauce mix
• 1 1/4 cups milk
• 2 Tbs. butter
• 2 cups sliced mushrooms, 4 oz.
• 1 red pepper, diced (1 1/2 cups)
• 1 onion, chopped (1 cup)
• 1/2 tsp. dried thyme
• 3 cups broccoli florets, 6 oz
• 2 cups 1" cubed cooked turkey
• 1 can (8 oz.) sliced water chestnuts, drained
• 1 1/4 tsp. grated lemon zest
• 1 can (2.8 oz.) French fried onions

Preparation

Step 1

Preheat oven to 375°F. Coat 1 1/2 qt.baking dish with cooking spray. Prepare sauce mix according to package directions with milk and 1 Tbs. butter; reserve.

In large nonstick skillet, melt remaining 1 Tbs. butter over medium heat. Add mushrooms, red pepper, onion and thyme; cook, stirring occasionally, until softened, about 5 minutes. Add broccoli; cover and cook until crisp-tender, about 3 minutes. Add turkey, water chestnuts and 1 tsp. lemon zest and reserved sauce; cook until heated through, about 1 minute.

Transfer turkey mixture to baking dish. In bowl, toss onions with remaining 1/4 tsp. zest; sprinkle over filling. Cover with foil. Bake 25-30 minutes or until heated through, uncovering dish 5 minutes before casserole is done.

Calories: 448 Protein: 29 g. Fat: 23 g. (9 g. sat.) Trans fat: Og. Chol.: 94 mg. Carbs.:32g. Sodium: 977 mg. Fiber: 5 g. Sugar: 10 g.