Creamy Turkey Casserole
Serving: Serves: 6

2 egg whites
2 tablespoons margarine
3 tablespoons white flour
1 can chicken broth, strained
1 cup diced celery
2 tablespoons minced green onion
1/2 cup chopped pecans
1/2 teaspoon salt
1/4 teaspoon worcestershire sauce
1 egg yolk
1 tablespoon fresh lemon juice
1/4 cup low-calorie mayonnaise
3 cups diced cooked turkey breast

Preheat oven to 400 degrees F. Grease a casserole with margarine. Whip egg whites until stiff but not dry and set aside. In a medium saucepan, melt margarine. Remove from heat and stir in flour to make a paste. Gradually blend in chicken broth over low heat. Stir constantly until sauce is thick and smooth. Stir celery, green onion, pecans, salt, worcestershire sauce, egg yolk, and lemon juice into sauce. Fold in egg whites. Mix mayonnaise with turkey so that turkey is well coated. Add turkey mixture to sauce and pour into casserole. Bake for 20 minutes.