Potato-Topped Turkey and Green Bean Bake

  • Prep 15 min
  • Total 45 min
  • Servings 8

Ingredients

  • 1 pound lean ground turkey
  • 1 medium onion, chopped (1/2 cup)
  • 1/2 teaspoon garlic powder
  • 3/4 to 1 teaspoon dried thyme leaves
  • 2/3 cup fat-free (skim) milk
  • 2 packages (9 ounces each) frozen French-style green beans, thawed, drained
  • 1 can (10 3/4 ounces) condensed 98% fat-free cream of mushroom soup
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 1 jar (4 1/2 ounces) sliced mushrooms, drained
  • 1 bag (16 ounces) frozen seasoned potato nuggets

Steps

  • 1
    Heat oven to 450°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray.
  • 2
    Spray 10-inch nonstick skillet with cooking spray. Cook turkey, onion, garlic powder and thyme in skillet over medium-­high heat until turkey is no longer pink. Stir in milk, green beans, soup, water chestnuts and mushrooms. Heat to boiling. Pour turkey mixture into baking dish. Top with potato nuggets.
  • 3
    Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.

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Nutrition Facts

Serving Size: 1 Serving
Calories
290
Calories from Fat
90
Total Fat
11g
16%
Saturated Fat
4g
21%
Trans Fat
2g
Cholesterol
40mg
13%
Sodium
840mg
35%
Potassium
530mg
15%
Total Carbohydrate
31g
10%
Dietary Fiber
5g
19%
Sugars
5g
Protein
17g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
8%
8%
Calcium
10%
10%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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