GRAND RAPIDS, Mich. — Below is the recipe for this week’s $10 Thursday segment.
It’s not too early to plan how you’ll use your Thanksgiving leftovers! This great recipe will become a fall favorite and the healthy ingredients make it a wholesome meal for the entire family.
Upside-Down Hot Turkey Sandwich Casserole
Makes 6 servings
Prep Time: 10 minutes Cook Time: 30 minutes
| 4 Tbsp. Country Crock® Spread, melted – $0.27 |
| 2 cups prepared mashed potatoes – $0.66 |
| 3 cups coarsely chopped cooked turkey breast – $3.12 |
| 1 cup cooked mixed vegetables, (such as peas and carrots) – $0.50 |
| 1/2 cup prepared turkey gravy – $.033 |
| 1/2 cup whole berry cranberry sauce – $0.33 |
| 2 slices whole wheat sandwich bread, cut into cubes – $0.17 |
| 1 tsp. poultry seasoning – on hand |
- Preheat oven to 400°F. Coat 8-inch baking dish with 1 tablespoon Country Crock® Spread. Spoon in mashed potatoes, then drizzle with 1 tablespoon Spread.
- Top with turkey and vegetables and gravy. Dollop with cranberry sauce.
- Toss bread cubes with remaining 2 tablespoons Spread and poultry seasoning and sprinkle on top.
- Bake 30 minutes or until heated through and bread cubes are toasted.
Nutrition Information per serving: Calories 280, Calories from Fat 80, Total Fat 8 g, Saturated Fat 2.5 g, Trans Fat 0 g, Cholesterol 50 mg, Sodium 490 mg, Total Carbohydrate 26 g, Dietary Fiber 2 g, Sugar 7 g, Protein 24 g, Vitamin A 8%, Vitamin C 8%, Calcium 4%, Iron 8%
Recipe Source: Unilever Chefs
Serve with: Dole Green Salad – $1.99
Fresh Grapes – $1.89
Low Fat Milk – $.062
TOTAL COST: $9.88
