This recipe turned out well with a few health-conscious changes. I used 93% lean ground turkey instead of beef and cut the butter in half. I wanted more vegetables so after I browned and drained the turkey I added half a chopped onion and half a cup of frozen corn and cooked them together in the skillet for another 3 minutes.
I substituted a can of fire-roasted tomatoes with garlic because that's what I had on hand. I used the juice from the tomatoes in place of some of the water.
This version made 6 lunch-sized servings, each with 306 calories, 8g total fat, 2.5g saturated fat, 54mg cholesterol, 500mg sodium, 26g carbohydrate and 19g protein.
Next time I'll make the same changes but I'll add more corn and use cream of onion as the soup base. The golden mushroom soup made the potato topping a pretty orange color but it's not my favorite flavor.
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This recipe turned out well with a few health-conscious changes. I used 93% lean ground...