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Turkey Scaloppini in Cheddar-Bacon Sauce Recipe

Turkey Scaloppini in Cheddar-Bacon Sauce
Source: campbells

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Ingredients

  • 2 tbsp (30 mL) canola oil  or olive oil
  • 1 lb (454 g) turkey  or chicken scaloppini (cutlets)
  • 3 cloves garlic  minced
  • 1 can CAMPBELL'S® Condensed Cream of Bacon Soup
  • 3 tbsp (45 mL) milk
  • 1 tbsp (15 mL) lemon juice
  • 1 package (227 g) trimmed  frozen sugar snap peas, cooked
  • 1 cup (250 mL)   shredded Cheddar cheese
  • 2 green onion, sliced (optional)
  • 3 tbsp (45 mL)   pre-cooked bacon bits (optional)
PREP TIME
10m
COOK TIME
10m
TOTAL TIME
20m
YIELD
4 servings

Instructions

  • Heat the oven to 400°F (200°C).
  • Cook potatoes in a large saucepan of boiling water, 15 minutes until fork tender, adding broccoli in last 2 minutes of cooking. Drain well. Return to pan; mash until desired consistency.
  • Add soup, 1 cup (250 mL) of the cheese, eggs, mustard, thyme, salt, pepper (optional) and parsley (optional). Mix well; scrape into 3 qt (2.85 L) baking dish. Sprinkle with remaining cheese.
  • Bake 40 minutes or until golden and slightly puffed.

Recipe tips

  • Potatoes retain a great deal of heat. Let stand for 5 minutes before serving
  • You can use a generous pinch of dried thyme instead of fresh, if you don’t have fresh on hand.
  • To make-ahead, follow first 3 steps as directed, cover and refrigerate for up to a day. Uncover and bake as directed, adding 5 to 10 minutes to cooking time.

Dinner

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A recipe from campbells

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