A Casserole; comfort food to use up left over turkey or chicken.
Cook peas and carrots according to package directions; drain. In a saucepan onions and mushrooms in butter till tender and brown. Stir I flower, salt, sage, and pepper. Add water, milk, and chicken bouillon all at once. Cook and stir till thick and bubbly. Cook and stir 1 to 2 minutes more. Stir in drained vegetables, turkey, pimiento, and parsley; heat till bubbly. Turn mixture into 6 individual casseroles or 12x7x2 baking dish. Instead of pastry top, combine 1/2 cup stuffing croutons and 1 tablespoon butter, melted sprinkle over casserole. Bake 450 degree oven for 10 to 12 minutes or till brown. Serves 6
Could add other spices; garlic, Tony Chachere's (original) Creole seasoning.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (283g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 436 | ||
Calories from Fat: 214 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 23.7g | 32 % | |
Saturated Fat 9.8g | 49 % | |
Monounsaturated Fat 8g | ||
Polyunsanturated Fat 3.8g | ||
Cholesterol 145.7mg | 45 % | |
Sodium 484.4mg | 17 % | |
Potassium 381.8mg | 10 % | |
Total Carbohydrate 20.3g | 6 % | |
Dietary Fiber 1.6g | 6 % | |
Sugars, other 18.7g | ||
Protein 33.6g | 48 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 436
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