Turkey Veggie Casserole in Easy Bake Shell Recipe

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Veggie Casserole Mexican Recipe

Cook Time:20



6 Fajita Size Flour Tortillas1 cup sliced Mushrooms1 medium Clove Garlic minced1 Tbsp. Margarine1 can (10 oz.) condensed Cheese or Broccoli Cheese Soup undiluted1/2 cup Sour Cream2 cups cooked or leftover Turkey cubed1 cup cooked Broccoli Florets1 cup sliced cooked Carrots1/2 cup sliced Green Onions


1. Lightly brush six 1 cup custard cups or small oven-proof bowls with softened margarine. Shells: soften tortillas by warming briefly in skillet or microwave, then gently push tortilla into cup or bowl and place on baking sheet.

2. Filling: sauté mushrooms and garlic in 1 tablespoon margarine. Stir in soup and sour cream, blend well, add turkey, broccoli, carrots and green onions. Spoon 1/2 cup filling into each tortilla shell. Bake at 375 degrees F for 20 to 25 minutes until filling is hot. Carefully remove shells from cups and serve.

Enjoy this delicious veggie casserole Mexican recipe!

Veggie Casserole Mexican Recipe

related topicsVegetarian Recipes


Veggie Casserole in Easy Bake Shell Recipe

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