Turkey & Green Bean Casserole the Editors of Publications International, Ltd.
Turkey & Green Bean Casserole
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Makes 4 servings
|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|
- 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.
|Serving Size:||1/4 of total recipe|
|Total Fat||12 g|
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