POTATO-TOPPED TURKEY AND GREEN BEAN BAKE

Potato-Topped Turkey and Green Bean Bake image

Betty Crocker's Heart Healthy Cookbook shares a recipe! Looking for a turkey dinner? Then check out this great casserole packed with green beans, potatoes, mushrooms and water chestnuts - a delicious family meal!

Provided by Betty Crocker Kitchens

Categories Entree

Time 45m

Yield 8

Number Of Ingredients 10

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:

Heat oven to 450°. Spray rectangular baking dish, 13x9x2 inches, with cooking spray.
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.
Bake 20 to 25 minutes or until hot and bubbly. Let stand 5 minutes before serving.

Nutrition Facts : Calories 290, Carbohydrate 31 g, Cholesterol 40 mg, Fat 1/2, Fiber 5 g, Protein 17 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 5 g, TransFat 2 g