Rating: 3 stars
2 Ratings
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  • 2 star values: 0
  • 3 star values: 2
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  • 5 star values: 0

Use ground turkey and low-fat soup and milk to lighten up this hearty casserole.

Vanessa McNeil Rocchio
Recipe by Southern Living April 2014

Gallery

Credit: Hector Sanchez; Styling: Caroline M. Cunningham

Recipe Summary

hands-on:
20 mins
total:
40 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400°. Cook ground turkey in a large skillet over medium heat, stirring often, 5 minutes or until meat crumbles and is no longer pink. Add green onions, and sauté 1 minute.

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  • Stir in soup and next 2 ingredients. Bring to a low boil, and remove from heat. Stir in 3/4 cup cheese and 1/4 cup cilantro. Add salt and pepper to taste. Pour turkey mixture into a 2-qt. baking dish coated with cooking spray.

  • Stir together cornbread mix, 3/4 cup water, 3 Tbsp. cilantro, and remaining 1/4 cup cheese. Pour cornbread mixture over turkey mixture in baking dish.

  • Bake at 400° for 20 to 25 minutes or until golden.

  • Note: We tested with Martha White Buttermilk Cornbread & Muffin Mix.

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