In the vegetable bin I found an unopened box of sliced mushrooms. There was half a package of scallions and part of the turkey breast we had last evening. I decided to combine these ingredients and make a casserole for dinner tonight and two additional lunches.
You may use other types of mushrooms for this recipe. Substitute chopped onions if you don't have any scallions. I made my own crepes, but you can buy ready-made ones at the grocery store. The sauce is made with a new product, cooking cream, which is cream cheese for sauces. You may use regular cream cheese, light, or fat-free for the sauce.
Your cooking technique can be the difference between successful crepes and a disaster. For best results, let the batter rest for at least an hour. Chicken or cooked salmon may be substituted for the turkey. I hope you enjoy my original recipe.
Ingredients
- 2 tablespoons extra light olive oil
- 8-ounce box cleaned and sliced button mushrooms
- 3 green onions, chopped (white and green parts)
- 1/2 teaspoon thyme
- 1/8 teaspoon garlic powder (more if you love garlic)
- 1 1/2 cups cooked turkey, cut into small cubes
- 10-ounce carton cooking creme, original flavor
- 8 cooked crepes
- 1 cup shredded Swiss cheese (more if you wish)
Method
Pour olive oil into skillet. Add mushrooms and green onions. Cook over medium heat until mushrooms start to brown. Remove skillet and turn off burner. Stir in thyme, garlic powder, cubed turkey, and cooking cream. Put skillet back on warm burner and stir for a minute to melt the cream cheese. Coat an oven-proof baking dish with cooking spray. Place a spoon of mushroom mixture in the center of each pancake and roll tightly. Set in baking dish, seam side down. Sprinkle Swiss cheese over entire casserole. Bake in a 400-degree oven for about 20 minutes, or until the cheese has melted and the casserole edges start to brown. Serve with a vegetable and a green salad. Makes 8 servings.
Article Source: http://EzineArticles.com/expert/Harriet_Hodgson/7963
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