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What would Thanksgiving be without leftovers?  I often bemoan all the leftovers after a big holiday dinner, but yet I would be lost without them.  Leftovers are part of the tradition.  Warming up quick plates in the microwave, tossing things together for an impromptu casserole, creating the newest memorable sandwich is all part of the tradition. Wouldn’t trade it for anything!  Here is a delicious casserole dish which uses up some leftover turkey.  Instead of breadcrumbs or croutons on top stuffing would be great. This is so delicious when served with cranberries or coleslaw. Try it!

2 cups cooked rice.  The best is a mixture of brown and wild rice.  Use your favorite type of rice.

2 cups diced, cooked turkey

1 can water chestnuts, sliced, drained, and rinsed.  These can be found in the Asian section of your market.

1/2 fat -free chicken broth.  Low sodium of course!

1/2 cup fat-free mayonaise

1/2 can low-fat cream of celery soup

1 1/2  cup cooked fresh or frozen  green beans.  Peas may be substituted.

1/3 cup fat-free milk

1 cup sliced mushrooms, sauteed lightly in olive oil.

2 green onions, diced

1/2 teaspoon salt

1/2 teaspoon pepper

2 tablespoons dried cranberries

Bread crumbs, croutons, or leftover stuffing for topping.

Gently mix ingredients together.  Lightly oil a 2 qt. casserole dish.  Cover and heat 20 – 30 minutes at 350.  Add more chicken stock, a tablespoon at a time, if dish needs extra moistening.

Categories: Fall Favorites

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