Leftover Turkey and Green Bean Casserole

2 tablespoons unsalted butter

¼ cup grated onion

2 tablespoons all-purpose flour

½ cup 2-percent milk

1 cup fat-free sour cream

1 cup reduced-fat sour cream

½ teaspoon fresh-ground black pepper

2 teaspoons granulated sugar (or one packet not-artificial sugar substitute)

2 pounds frozen, French-cut green beans, defrosted and drained

3 cups chopped cooked turkey breast or mixed light and dark meat

Vegetable oil spray

16 ounces reduced-fat Swiss cheese (such as Jarlsberg Lite), torn into strips or shredded

3 cups crumbs made from packaged herb-seasoned stuffing cubes (see note)

Place oven rack in lower-middle position and heat to 350 degrees. Lightly spray the bottom and sides of a large casserole dish with vegetable oil. Set aside.

Add butter to a 5-quart nonstick saucepan and place over medium heat. Add onion and sauté for 2 to 3 minutes, until softened. Add flour and stir and cook for 2 minutes. Whisk milk into flour mixture. Stir in sour cream, sugar, and pepper; stir until smooth. Remove from heat. Add green beans and turkey to the sour cream mixture, tossing and stirring until coated.

Spread green bean and turkey mixture evenly into prepared casserole. Evenly distribute Swiss cheese and then stuffing crumbs over the top. Lightly spray stuffing crumbs with vegetable oil. Bake 30 to 35 minutes, or until the casserole is bubbling and stuffing crumbs are slightly browned. Serve immediately.

Serves 8

Nutrition values per serving (white meat only): 475 calories (18 percent from fat), 9.5 g fat (4.5 g saturated fat), 55.6 g carbohydrate, 4.7 g fiber, 37.7 g protein, 86 mg cholesterol, 709 mg sodium.

Note: Purchase sufficient stuffing mix so that you will have enough unused mix leftover so you can turn it into 3 cups of stuffing crumbs using a food processor or a blender. Can't find fat-free sour cream? Use 2 cups reduced-fat sour cream, instead.

Don Mauer