Turkey Vegetable Bake Recipe
Ingredients
| Carrot | 1 Cup (16 tbs), chopped | |
| Celery | 1 Cup (16 tbs), sliced | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Green pepper | 1/2 Cup (16 tbs), chopped | |
| 1 1/2 cups chopped cooked turkey or chicken | ||
| Sliced mushrooms | 1 4 Ounce, drained | |
| Dried marjoram | 1/2 Teaspoon, crushed | |
| Ground sage | 1/4 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Pepper | 1 Dash | |
| Eggs | 2 , beaten | |
| Skim milk | 1/2 Cup (16 tbs) | |
| 1/4, cup shredded Cheddar cheese (1 ounce) | ||
Directions
In covered saucepan cook chopped carrot, sliced celery, chopped onion, and chopped green pepper in a small amount of boiling water for 10 minutes or till vegetables are tender.
Drain.
In an 8x8x2-inch baking pan combine drained vegetable mixture, cooked turkey or chicken, drained mushrooms, marjoram, sage, salt, and pepper.
In a bowl combine eggs and milk; pour over turkey mixture in baking pan.
Sprinkle shredded cheddar cheese atop.
Bake in a 325° oven 30 to 35 minutes or till set.
Let stand 5 minutes before serving.
Cut into squares.
Drain.
In an 8x8x2-inch baking pan combine drained vegetable mixture, cooked turkey or chicken, drained mushrooms, marjoram, sage, salt, and pepper.
In a bowl combine eggs and milk; pour over turkey mixture in baking pan.
Sprinkle shredded cheddar cheese atop.
Bake in a 325° oven 30 to 35 minutes or till set.
Let stand 5 minutes before serving.
Cut into squares.
Chef
