1 can (10 3/4 ounces) reduced fat Cream of Mushroom Soup
1/4 cup milk
1 teaspoon salt
Dash ground pepper
1 tbsp Garlic Powder
1 tbsp Onion Powder
3 cups “Normandy Style” mixed vegetables, thawed
1/4 cup Greek Yogurt
2 cups shredded cheddar cheese
1 can stems & pieces mushrooms
2/3 cup French Fried Onions
Preheat oven to 350 degrees. Whisk together the soup, milk, Greek Yogurt, and seasonings. Stir in the vegetable medley, mushrooms, turkey meat, and 1 cup of the shredded cheese. Continue mixing together until thoroughly combined.
Spray a 3 quart casserole dish with cooking spray, then pour the mixture into the dish. Spread it out evenly with a spatula. Bake at 350 degrees for 25 minutes until it is bubbling and hot. Remove from oven, stir the mixture, then top with remaining cheese and the fried onions. Return to oven for an additional 5 minutes, or until the cheese melts and the onions are crispy.
Credit: Bariatric Foodie, http://bariatricfoodie.blogspot.com/2010/12/leftovers-week-vegetable-turkey.html