Quick Turkey Casserole

Name: Quick Turkey Casserole
Ingredients: 2 cups sliced onions; 1/2 teaspoon sugar; 2 teaspoons butter; 2 teaspoons canola oil; 3 ounces reduced-fat cream cheese; 1 can (10-3/4 ounces) condensed reduced-fat reduced-sodium cream of mushroom soup, undiluted; 2 cups cooked long grain rice; 1-1/2 cups cubed cooked turkey; 2 tablespoons minced fresh parsley; 1/4 teaspoon salt; 1/8 teaspoon pepper; 1/4 cup fine cornflake crumbs; 1/8 teaspoon paprika

13 ingredients

1 steps

Ingredients

2 cups sliced onions
1/2 teaspoon sugar
2 teaspoons butter
2 teaspoons canola oil
3 ounces reduced-fat cream cheese
1 can (10-3/4 ounces) condensed reduced-fat reduced-sodium cream of mushroom soup, undiluted
2 cups cooked long grain rice
1-1/2 cups cubed cooked turkey
2 tablespoons minced fresh parsley
1/4 teaspoon salt
1/8 teaspoon pepper
1/4 cup fine cornflake crumbs
1/8 teaspoon paprika

Directions

1

In a nonstick skillet, cook onions and sugar in butter and oil over low heat for 15-20 minutes or until onions are golden brown, stirring frequently. Meanwhile, place cream cheese in a shallow microwave-safe bowl; cover and microwave on high for 20-30 seconds or until softened. Add soup; stir until blended. Add the rice, turkey, parsley, salt and pepper. Cover and microwave on high for 3-4 minutes or until heated through. Toss onions with cornflake crumbs; arrange over turkey mixture. Sprinkle with paprika. Microwave, uncovered, on high for 1-2 minutes or until topping is heated through.