Ingredients Jump to Instructions ↓

  1. 2 cups sliced onions

  2. 1/2 teaspoon sugar

  3. 2 teaspoons butter

  4. 2 teaspoons canola oil

  5. 3 ounces reduced-fat cream cheese

  6. 1 can (10-3/4 ounces) condensed reduced-fat reduced-sodium cream of mushroom soup, undiluted

  7. 2 cups cooked long grain rice

  8. 1-1/2 cups cubed cooked turkey

  9. 2 tablespoons minced fresh parsley

  10. 1/4 teaspoon salt

  11. 1/8 teaspoon pepper

  12. 1/4 cup fine cornflake crumbs

  13. 1/8 teaspoon paprika

Instructions Jump to Ingredients ↑

  1. 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. Yield: 4 servings.


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