Quick Turkey Casserole

SUBMITTED BY: Ann Hanel

"Ann Hanel of San Jacinto, California whips up this fast-to-fix main dish in the microwave. 'Everyone loves this creamy casserole, and it's a great way to use up leftover rice and turkey,' she says. 'I like to serve it with hot vegetable, rolls and fruit for dessert.'"

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PREP TIME	10 Min
COOK TIME	20 Min
READY IN	30 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

2 cups sliced onions
1/2 teaspoon sugar
2 teaspoons butter or stick margarine
2 teaspoons canola oil
3 ounces reduced-fat cream cheese
1 (10.75 ounce) can reduced-fat, reduced-sodium cream of mushroom soup, undiluted
2 cups cooked long-grain rice
1 1/2 cups cubed cooked turkey
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup cornflake crumbs
1/8 teaspoon paprika

DIRECTIONS

In a nonstick skillet, cook onions and sugar in butter and oil over low heat for 15-20 minutes or until onions are golden brown, stirring frequently. Meanwhile, place cream cheese in a shallow microwave-safe bowl; cover and microwave on high for 20-30 seconds or until softened. Add soup; stir until blended. Add the rice, turkey, parsley, salt and pepper. Cover and microwave on high for 3-4 minutes or until heated through. Toss onions with cornflake crumbs; arrange over turkey mixture. Sprinkle with paprika. Microwave, uncovered, on high for 1-2 minutes or until topping is heated through.

FOOTNOTES

This recipe was tested in a 1,100-watt microwave.
Nutritional Analysis: One serving (3/4 cup) equals 375 calories, 13 g fat (5 g saturated fat), 63 mg cholesterol, 625 mg sodium, 42 g carbohydrate, 2 g fiber, 22 g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1 vegetable.