Layered Supper Time Casserole
4 Servings
8 oz Extra lean ground turkey or beef
1 c Finely chopped celery
1 c Chopped onion
1 1/2 c (2.25 oz) can Healthy Request Cream of Celery Soup
1/4 c Land O Lakes no-fat sour cream
1/2 c (1 - 2.5 oz jar) sliced mushrooms, undrained
1 c Water
2 t Dried parsley flakes
1/8 t Black pepper
1 1/2 c (2.25 oz) unseasoned dry bread cubes
Preheat oven to 350F. Spray an 8x8 inch baking pan with butter-flavored cooking spray. In a large skillet sprayed with butter-flavored cooking spray, brown meat, onion and celery. Spoon
meat mixture into prepared baking dish. Sprinkle bread cubes evenly over meat mixture.
In a small bowl, combine celery soup, sour cream, water, undrained mushrooms, parsley flakes and black pepper. Evenly spoon soup mixture over top. Bake for 35-40 minutes. Place baking dish on a wire rack and let set for 5 minutes. Divide into 4 servings.
Serves 4: Each serving equals:
HE: 1.5 Pr, 1.25 Ve, 3/4 Br, 1/2 SL, 16 OC
227 calories, 7 gm fat, 15 gm protein, 26 gm Ca, 643 mg So, 136 mg Cl, 3 gm Fi
DIABETIC: 1.5 Mt, 1,25 St/Ca, 1 Ve
Hint: Pepperidge Farm bread cubes work great.
Lin's notes: I think a little less water would help bind the mixture together better. I also added a bit of celery salt and some of Emeril's Essence.
Source: Healthy Exchanges May 2000 Newsletter, Vol IX, Issue 5, Pg 6.
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