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Main dishes

Artichoke-Turkey Casserole

Artichoke-Turkey Casserole recipe
Recipe and Photo by: Better Homes and Gardens
Turkey, artichokes and veggies make this casserole super-flavorful, but bacon and Parmesan really push this dish over the edge.
time
prep:
20 min
total:
1 hr 10 min
servings
total:
Makes 6 servings.

What You Need

1/2
cup  chopped carrot (1 medium)
1/2
cup  chopped red sweet pepper (1 small)
1/4
cup  sliced green onion (2)
1
 tablespoon butter or margarine
1
 10.75-ounce can condensed cream of chicken soup
1
 8- to 9-ounce package frozen artichoke hearts, thawed and cut up
1-1/2
cups  chopped cooked turkey or chicken (see tip)
1
cup  cooked long grain rice or wild rice
1/2
cup  shredded mozzarella cheese (2 ounces)
2/3
cup  milk
1/2
 teaspoon dried thyme, crushed
2
slices  bacon, crisp-cooked, drained, and crumbled
3
tablespoons  grated Parmesan cheese

Make It

1. In a large skillet cook carrot, sweet pepper, and green onion in hot butter over medium heat until carrot is crisp-tender. Remove from heat. Stir in soup, artichoke hearts, turkey, rice, mozzarella cheese, milk, thyme, and bacon. Transfer turkey mixture to a 2-quart rectangular baking dish. Sprinkle with Parmesan cheese.

2. Bake, covered, in a 350 degree oven for 20 minutes. Uncover and bake about 20 minutes more or until bubbly. Let stand for 10 minutes before serving. Makes 6 servings.

3. Make-ahead directions:Prepare as above through step 1. Cover and chill for up to 24 hours. Bake, covered, in a 350 degree oven for 30 minutes. Uncover and bake about 20 minutes more or until bubbly.

4. Low-Fat Menu

K:63745v0:146150     Copyright - © [1994-2013] Meredith Corporation
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