Turkey Tater Casserole

3 slices bacon, cooked and crumbled
1 10 3/4 ounce can condensed. cream of chicken soup
3/4 cup milk
3 cups frozen vegetables, about 1 pound (your choice of mixture)
2 1/2 cups turkey or chicken, cooked and cut into bite size pieces
1 cup cheddar cheese, grated
3 cups mashed potatoes
1 3 oz. package french fried onion rings

Fry and crumble bacon.

Combine soup and milk, stir to mix. Add bacon, vegetables, turkey (or chicken), and half the cheese. Place in 9×13 casserole. Spoon mashed potatoes onto casserole. Cover and bake at 400 degrees for 35 minutes or until hot and bubbly. Partially crush onion rings and sprinkle remaining cheese over hot casserole. Remove cover and bake about 10 minutes longer to brown.

VARIATION: Replace mashed potatoes with biscuits made by mixing 1 1/2 cups biscuit mix with 2/3 cup milk. Stir just until mixed. Allow casserole to heat 15-20 minutes before spooning biscuits on top. Bake additional 20-25 minutes or until biscuits are golden brown.

LOW-FAT NOTE: To lower fat to 14 grams pre serving, eliminate french fried onion rings, and reduce cheese to 1/2 cup (sprinkle cheese over top of casserole at end of baking rather than mixing 1/2 in the casserole and 1/2 on top). Sodium will also be reduced to 900 mg per serving by following the above recommendations.

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