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Turkey & Green Bean Casserole
Browse the recipe Turkey & Green Bean Casserole
Turkey & Green Bean Casserole
YIELD Makes 4 servings
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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:
- Preheat oven to 350°F. Spray 11X7-inch baking dish with nonstick cooking spray; set aside.
- Spread almonds in single layer on baking sheet. Bake 5 minutes or until golden brown, stirring frequently. Set aside.
- Arrange stuffing cubes in prepared dish; drizzle with broth. Stir to coat bread cubes with broth.
- 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.
This recipe appears in:
Turkey
NUTRITIONAL INFORMATION:
| Serving Size: | 1/4 of total recipe |
| Sodium | 1988 mg |
| Protein | 22 g |
| Fiber | 2 g |
| Carbohydrate | 53 g |
| Cholesterol | 45 mg |
| Total Fat | 12 g |
| Calories | 403 |
DIETARY EXCHANGE:
| Fat | 2 |
| Meat | 1-1/2 |
| Vegetable | 1 |
| Starch | 3 |