Cornbread Turkey Pot Pie

Name: Cornbread Turkey Pot Pie
Yield: 8 servings
Ingredients: 10 3/4 ozs low-fat cream of mushroom soup; 4 ozs frozen corn, thawed; 8 ozs turkey light meat, skinless, cooked and cubed; 6 ozs cornbread mix; 3/4 cup fat-free milk; 1 whole egg; 1/4 tsp salt; 1/2 cup cheddar cheese, shredded

Adapted from Campbell Soup Company

10 3/4 ozs low-fat cream of mushroom soup
4 ozs frozen corn, thawed
8 ozs turkey light meat, skinless, cooked and cubed
6 ozs cornbread mix
3/4 cup fat-free milk
1 whole egg
1/4 tsp salt
1/2 cup cheddar cheese, shredded

Preheat oven to 400. Prepare a 9" pie pan with cooking spray; set aside. In a mixing bowl, combine soup, corn, and turkey. Spread mixture evenly into prepared pan; set aside. In another mixing bowl, combine cornbread mix, milk, egg, and salt. Mix well. Pour evenly over turkey mixture in pan. Sprinkle with cheese. Bake for 20 minutes, or until golden brown on top.

Posted: 1/28/2000

Casseroles

Rated by 0 users (0.00)

WW Points^* : 4.59

8 servings

Nutrition Facts
Servings Per Recipe 8
Amount Per Serving
Calories 216 Calories from Fat 70 (33%)
% Daily Value *
Total Fat 8g	12%
Saturated Fat 3g	15%
Monounsaturated Fat 0g
Polyunsaturated Fat 0g
Trans Fat 0g
Cholesterol 54g	18%
Sodium 694mg	29%
Potassium 9mg	3%
Total Carbohydrate22g	7%
Dietary Fiber 2g	8%
Sugars 4g
Protein 14g	8%
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.