Turkey and Stuffing Hotdish

  • Prep 30 min
  • Total 60 min
  • Ingredients 9
  • Servings 4
Turkey and Stuffing Hotdish

Ingredients

1
cup frozen cut green beans
1/2
cup uncooked instant rice
3
tablespoons margarine or butter
1 3/4
cups water
3 1/2
cups herb seasoned cubed stuffing mix (from 14-oz. pkg.)
2
cups chopped cooked turkey
1/2
cup sweetened dried cranberries
2
green onions, sliced
1
(10 3/4-oz.) can condensed 98% fat-free cream of celery soup with 30% less sodium

Steps

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  • 1
    Heat oven to 375°F. Spray 8-inch square (2-quart) baking dish with nonstick cooking spray. In large saucepan, combine green beans, rice, margarine and water. Bring to a boil. Add stuffing mix. Stir in turkey, cranberries, onions and soup; mix well.
  • 2
    Spoon into sprayed baking dish. Spray sheet of foil with nonstick cooking spray; cover dish tightly with foil, sprayed side down.
  • 3
    Bake at 375°F. for 30 minutes. Uncover; bake an additional 10 to 15 minutes or until top is light golden brown and edges start to bubble.

Notes









Tips

Expert Tips

  • Instant rice is available in both white and brown varieties; either can be used in this casserole. Brown rice has a nuttier, slightly chewy texture and is also slightly higher in fiber than white rice.
  • Dried cranberries are chewy and slightly sweet. Like raisins, store dried cranberries tightly wrapped.
  • Condensed cream of chicken soup can be substituted for the condensed cream of celery soup in this recipe.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
620.3
Calories from Fat
140
% Daily Value
Total Fat
19.1g
29%
Saturated Fat
5.2g
26%
Cholesterol
70.7mg
24%
Sodium
263.0mg
11%
Potassium
1296.4mg
37%
Total Carbohydrate
100.6g
34%
Dietary Fiber
39.9g
160%
Sugars
13.9g
Protein
32.3g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
96.10%
96%
Calcium
194%
194%
Iron
690.40%
690%
Exchanges:
4 Starch; 1 Fruit; 5 Other Carbohydrate; 2 Lean Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.

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