Mediterranean Turkey Casserole
Ingredients| 1 lb medium egg noodles uncooked 14 1/2 oz low-sodium chicken broth 1 cup skim milk 1 tsp salt 1/4 cup cornstarch 2 cup chopped cooked turkey 14 oz canned artichoke hearts - drained a, nd quartered 7 1/2 oz jar roasted red peppers - drained a, nd sliced 9 kalamata olives - pitted and sliced 1/2 cup grated mozzarella cheese - (part-sk, im) 1/2 cup white wine 1 tsp fresh lemon juice 1/2 tsp black pepper 1 vegetable oil cooking spray 2 tbsp grated parmesan cheese |
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Prepare noodles according to package directions; drain. Stir the
broth, milk, salt and cornstarch together in a large pot or Dutch
oven until the cornstarch is dissolved. Cook over medium heat,
stirring constantly, until thickened and bubbly. Stir in noodles,
turkey, artichoke hearts, red peppers, olives, mozzarella cheese,
wine, lemon juice and pepper.
Heat oven to 350 degrees F. Spray a 3-quart baking dish with cooking
spray. Spoon noodle mixture into dish. Sprinkle with Parmesan cheese.
Bake until bubbling around the edges, about 35 minutes. Let stand
5 minutes before serving.
Each serving provides: 365 Calories; 23.7 g Protein; 31.7 g
Carbohydrates; 6.06 g Fat; 87.5 mg Cholesterol; 1074 mg Sodium.
Calories from Fat: 15%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Servings:
8
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