SOUTHERN TURKEY AND LENTIL CASSEROLE

Southern Turkey and Lentil Casserole image

Bacon and black-eyed peas offer a little southern inspiration for a homey turkey casserole.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h40m

Yield 5

Number Of Ingredients 10

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Ingredients

4 slices bacon, cut into 1/2-inch pieces
2 medium carrots, chopped (1 cup)
1 medium onion, chopped (1/2 cup)
1 cup dried lentils (8 oz), sorted, rinsed
1 can (15 oz) black-eyed peas, drained, rinsed
1 can (14.5 oz) Italian-style stewed tomatoes, undrained
1 3/4 cups Progresso™ chicken broth (from 32-oz carton)
1 1/2 cups 1/2-inch cubes cooked turkey or chicken
2 tablespoons chili sauce
Chopped fresh parsley, if desired

Steps:

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
In 10-inch nonstick skillet, cook bacon, carrots and onion over medium heat 3 to 5 minutes, stirring occasionally, until vegetables are crisp-tender. Stir in lentils. Cook 3 minutes, stirring occasionally.
Spoon mixture into baking dish. Stir in black-eyed peas, tomatoes, broth, turkey and chili sauce.
Cover with foil; bake 1 hour to 1 hour 10 minutes or until liquid is absorbed. Sprinkle with parsley.

Nutrition Facts : Calories 380, Carbohydrate 46 g, Cholesterol 45 mg, Fat 1/2, Fiber 12 g, Protein 32 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 930 mg, Sugar 5 g, TransFat 0 g