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
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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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Become a food label reader to make sure you are getting the most nutrition and the least fat and calories as well as keeping portion sizes right for you. Every food package gives you important information about the nutrients and number of servings it contains.
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