Low-Fat Crispy Turkey Bake

• 1 (10 oz.) pkg. frozen English peas
• 2 c. cubed, cooked turkey, skinned before cooking and cooked without salt
• 1/2 c. shredded reduced-fat sharp Cheddar cheese (2 oz.)
• 1/2 c. chopped green onions
• 1/3 c. fat-free mayonnaise
• 1/2 tsp. Dijon mustard
• 1/8 tsp. salt
• 1/8 tsp. pepper
• vegetable cooking spray
• 1 medium tomato, cut into 6 slices
• 1 c. corn flakes cereal, crushed
• 1 tsp. reduced-calorie margarine, melted

1. Cook peas according to package directions, omitting salt and fat; drain.
2. Combine peas and next 3 ingredients in a medium bowl. Combine mayonnaise, mustard, salt and pepper; add to turkey mixture, stirring well.
3. Spoon mixture into an 11 x 7 x 2-inch baking dish coated with cooking spray; arrange tomato slices on top.
4. Combine crushed cereal and margarine; sprinkle over casserole.
5. Bake at 350u0b0 for 20 to 25 minutes or until thoroughly heated.
6. Yield:
7. 6 servings (200 calories and 13% fat per serving).

peas, salt, cheddar cheese, green onions, mayonnaise, mustard, salt, pepper, vegetable cooking spray, tomato, corn flakes cereal, margarine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1065046 (may not work)