1/4 c Chopped onion 2 ts Reduced-cal margarine 1 c Diced cooked turkey (no skin 10 3/4 oz Can cream celery soup 1 1/2 c Cooked diced potato 2/3 c Cooked green peas 1/4 c Shred.low-fat proc.Am.cheese Paprika 1. Saute onion in margarine in nonstick skillet until tender. 2. Add turkey, soup, potatoes and peas. 3. Place mixture in 1-quart nonstick casserole. 4. Top with shredded cheese and paprika. 5. Bake at 350 F for 30 minutes. 1/2 cup serving, 1 bread exchange, 1 medium-fat meat Source: Cookbooks for Diabetics and Their Families, U of Alabama 1984 Shared by Earl Shelsby on Cooking Oct 93.