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Turkey and Asparagus Casserole

Featured in the Honolulu Star-Bulletin on November 21, 2007.

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Ingredients:

Turkey and Asparagus Casserole

  • 1 pound fresh asparagus, blanched
  • 3 cups sliced, cooked turkey
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (10 ounces) cream of chicken soup
  • 1/2 cup mayonnaise
  • 1 teaspoon lemon juice
  • 1/2 teaspoon curry powder
  • 1 cup shredded cheddar cheese

Directions:

  1. Preheat oven to 350°F.
  2. Arrange asparagus on bottom of an 8-inch square baking dish.
  3. Place turkey slices on asparagus; season with salt and pepper.
  4. Combine soup, mayonnaise, lemon juice, and curry powder; pour over turkey.
  5. Top with cheese.
  6. Bake for 30 minutes.

Makes 6 servings.

Approximate Nutrient Analysis per serving:
400 calories, 28 g fat, 8 g saturated fat, 85 mg cholesterol, 900 mg sodium, 7 g carbohydrate, 2 g fiber, 2 g sugar, 29 g protein

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