1/3 c margarine or butter
3 cups herb-seasoned bread cubes (I make my own)
1/4 cup water
1 can condensed cream of mushroom soup
1 package (1o oz) frozen peas
1/3 cup milk
2 tsp instant minced onion
2 cups coarsely cut up cooked turkey or chicken
Place margarine in round baking dish, 8 x 1 1/2 inches. Cover loosely and microwave on high until melted, 45 to 60 seconds. Add bread cubes and water and toss to coat. Remove 1 cup.
Spread remaining mixture evenly in baking dish.
Mix soup, peas, milk and onion in 1 1/2 quart casserole. Cover tightly and microwave on high 3 minutes; stir. Cover and microwave until hot and bubbly, 3 to 4 minutes longer.
Stir turkey into soup mixture. Pout over bread cubes in baking dish. Sprinkle with reserved cup of bread cubes.
Microwave uncovered on high until hot and bubbly, 7 to 9 minutes.
Serves 6
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I like the idea for this, Mary. I wonder what it would be like if I added turkey gravy instead of the soup? If I give it a try, I'll let you know how it turns out!
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