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Ham Barley and Almond Bake
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Turkey & Green Bean Casserole
Yield: Makes 4 servings
Ingredients:
1/4
cup slivered almonds
1
package (7 ounces) herb-seasoned stuffing cubes
3/4
cup reduced-sodium chicken broth
1
can (about 10-3/4 ounces) condensed cream of mushroom soup, undiluted
1/4
cup milk or half and half
1/4
teaspoon black pepper
1
package (10 ounces) frozen French-style green beans, thawed and drained
2
cups cubed cooked cooked turkey or chicken
Preparation:
1.
Preheat oven to 350°F. Spray 11X7-inch baking dish with nonstick cooking spray; set aside.
2.
Spread almonds in single layer on baking sheet. Bake 5 minutes or until golden brown, stirring frequently. Set aside.
3.
Arrange stuffing cubes in prepared dish; drizzle with broth. Stir to coat bread cubes with broth.
4.
Combine soup, milk and pepper in large bowl. Add green beans and turkey; stir until blended. Spoon over stuffing cubes; top with almonds. Bake, uncovered, 30 to 35 minutes or until heated through.
Nutritional Information:
| Serving Size: | |
| Sodium | 1988 mg |
| Protein | 22 g |
| Fiber | 2 g |
| Carbohydrate | 53 g |
| Cholesterol | 45 mg |
| Total Fat | 12 g |
| Calories | 403 |
Dietary Exchange:
| Meat | 1-1/2 |
| Vegetable | 1 |
| Starch | 3 |
| Fat | 2 |
This recipe appears in:
Turkey
