- 16 slices soft white bread, crusts removed
- 3 tablespoons butter, melted
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion, diced
- 1 small green bell pepper, diced
- 1 (10.75 ounce) can reduced-fat condensed cream of mushroom soup
- 3/4 cup skim milk
- 1 teaspoon Italian seasoning
- 1 teaspoon rubbed sage, or more to taste
- salt and ground black pepper to taste
- 2 1/2 cups cubed cooked turkey
- 1 tablespoon chopped fresh parsley, or as desired
- Preheat oven to 350 degrees F (175 degrees C).
- Roll bread slices flat on a work surface using a rolling pin. Brush 1 side of each flattened bread slice with melted butter. Fit bread slices into muffin cups, butter-side up.
- Bake in the preheated oven until cups are lightly browned, 12 to 15 minutes. Cool completely.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat; cook and stir onion and green bell pepper until softened, 5 to 10 minutes.
- Reduce heat to medium and gradually stir cream of mushroom soup and milk into onion mixture until smooth; add Italian seasoning, sage, salt, and pepper. Stir turkey into soup mixture; cook and stir until bubbling, about 5 minutes. Place 2 or 3 bread cups on each place. Ladle soup mixture into each cup; top with parsley.
04/04/2018
recipepes.com
Creamed Turkey in Toast Cups, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
