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Ingredients Jump to Instructions ↓

  1. 1 can (14-1/2 ounces) reduced-sodium chicken broth

  2. 2 cups diced red potatoes

  3. 2 celery ribs, chopped

  4. 1 large onion, finely chopped

  5. 1/2 cup water

  6. 2 teaspoons chicken bouillon granules

  7. 1/2 teaspoon dried rosemary, crushed

  8. 1/4 teaspoon garlic powder

  9. 1/4 teaspoon dried thyme

  10. 1/8 teaspoon pepper

  11. 3 tablespoons all-purpose flour

  12. 2/3 cup fat-free evaporated milk

  13. 3 cups frozen mixed vegetables, thawed and drained

  14. 2 cups cubed cooked turkey breast

  15. CRUST:

  16. 1/4 cup all-purpose flour

  17. 1/4 cup whole wheat flour

  18. 1/2 teaspoon baking powder

  19. 1/8 teaspoon salt

  20. 4 tablespoons fat-free milk, divided

  21. 1 tablespoon canola oil

  22. Paprika

Instructions Jump to Ingredients ↑

  1. Lattice-Topped Turkey Casserole Recipe photo by Taste of Home In a large saucepan, combine the first 10 ingredients. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender.

  2. In a small bowl, whisk flour and evaporated milk until smooth; stir into broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in vegetables and turkey; heat through. Transfer to an ungreased 8-in. square baking dish.

  3. For crust, combine the flours, baking powder and salt in a small bowl. Stir in 3 tablespoons milk and oil just until combined. Roll out and cut into strips; make a lattice crust over filling. Trim and seal edges. Brush lattice top with remaining milk; sprinkle with paprika.

  4. Bake, uncovered, at 400° for 20-25 minutes or until filling is bubbly. Let stand for 10 minutes before serving. Yield: 6 servings.

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