Thanksgiving! Oh wait......

Tonight, I made a casserole that reminded me of Thanksgiving. It had all the elements: Turkey, stuffing, peas and carrots, all mixed into a tasty casserole. The husband I decided that it was similar to Turkey A'la King or a Turkey Pot Pie without the top crust. Either way, it was good.

I had to add a top crust of some sort since the stuffing I bought wasn't enough. The recipe called for 8 ounces and I only had 6. So, I improvised. I cubed up some pieces of whole wheat bread and used that as a top crust of sorts.

Guess where this recipe came from? My Pillsbury One Dish Meals cookbook of course! It was extremely easy to put together. It only took about 10 minutes to prepare and another 10-15 to bake. My husband called on the way home from the computer store, and it was ready when he walked in the door. What can I say? I would make the perfect 1950's housewife.

This was a wee bit runny when I took it out of the oven, so I would recommend waiting another 2-3 minutes before eating it past what the recipe suggest. I bet it would be really good as leftovers. I will have to ask my husband since he is getting a portion in his lunch tomorrow.

Oh, and believe it or not, this is pretty low in calories if you consume only the serving size. The recipe makes 6 servings at 340 calories a serving.

Enjoy!

Caution: Picture is not pretty. Pachey had to add bread to the top of her recipe because she somehow cannot follow directions.

Turkey Stuffing Casserole

from: Pillsbury One Dish Meals cookbook

2 cups water

1 package (8 ounces) chicken-flavor stuffing mix

3/4 pound turkey tenderloin, cut into 1/2 inch cubes

2 packages (10 ounces) frozen peas and carrots, thawed

1 can (10.75 ounces) condensed 98% fat-free cream of chicken soup

1 container (8 ounces) fat-free sour cream

1 jar (4.5 ounces) sliced mushrooms, drained

2/3 cup skim milk

1. Heat oven to 450 degrees. Spray 13x9 inch (3 quart) baking dish with nonstick spray.

2. In a medium saucepan, bring water to a boil. Stir in stuffing mix. Remove from heat; cover and let stand 5 minutes.

3. Meanwhile, in large nonstick skillet, cook turkey over medium-high heat until no longer pink. Add peas and carrots, soup, sour cream, mushrooms and milk; mix well. Heat until bubbly.

4. Spoon 2/3 of stuffing evenly into dish. Top with turkey mix and remaining stuffing.

5. Bake for 10 to 15 minutes or until bubbly and browned. Let stand 5 minutes before serving.