Low Carbohydrate Stove Top Italian Turkey Casserole Recipes

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LINDA'S LOW CARB ITALIAN CASSEROLE



Linda's Low Carb Italian Casserole image

From Linda's Low Carb recipe website. I used low fat sour cream and cheese. (You may use low fat cheddar cheese if preferred.) I make the topping ahead of time and refrigerate it until ready to assemble.

Provided by mums the word

Categories     Meat

Time 1h

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 16

1 lb lean ground beef
1/2 lb Italian sausage, diced
1 garlic clove, minced
2 tablespoons onions, chopped
1/2 lb mushroom, sliced
8 ounces tomato sauce
salt
pepper
1/4-1/2 teaspoon italian seasoning
1 cup lowfat mozzarella cheese, shredded
1/2 cup light sour cream
1/2 cup mayonnaise
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 cup parmesan cheese, shredded (can use canned)
1 cup low fat mozzarella, shredded

Steps:

  • Brown the meats, garlic, onions and mushrooms, season with salt and pepper.
  • Drain fat, stir in the rest of the ingredients (except for those listed under topping).
  • Put meat mixture into a greased 7"x 11" baking dish.
  • Combine topping ingredients and spoon over the surface of the meat mixture, then spread evenly with a spatula.
  • Bake at 350F for about 40 minutes or until the topping is nicely browned.

Nutrition Facts : Calories 634.3, Fat 43.6, SaturatedFat 15.6, Cholesterol 134.8, Sodium 1483.1, Carbohydrate 18.1, Fiber 1.7, Sugar 6.3, Protein 42.3

STOVE TOP CHICKEN OR TURKEY CASSEROLE



Stove Top Chicken or Turkey Casserole image

Make and share this Stove Top Chicken or Turkey Casserole recipe from Food.com.

Provided by BrendaM

Categories     Chicken

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup butter or 1/4 cup margarine, melted
1 package Stove Top stuffing mix, for turkey
1 (10 ounce) can cream of mushroom soup
1/2 cup sour cream
2 cups frozen mixed vegetables
2 cups diced cooked chicken or 2 cups cooked turkey
2 green onions, sliced

Steps:

  • Combine butter, contents of vegetable/seasoning pouch and stuffing crumbs in 2 qt (2 L) casserole.
  • Reserve 1 cup (250 mL) of mixture.
  • Spread remaining stuffing crumbs evenly in bottom of dish.
  • Blend soup and sour cream in a large bowl.
  • Stir in remaining ingredients; spread over stuffing crumbs in pan.
  • Sprinkle reserved stuffing over top.
  • Cover and bake at 350°F (180°C) for 35 minutes.
  • Uncover; bake an additional 5 minutes.

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