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Mediterranean Turkey Casserole

Mediterranean Turkey Casserole
Main Ingredient: Poultry Chicken Turkey Noodles and Pastas Cheese

Course: Casseroles

Cuisine: Mediterranean

Yield:

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Mediterranean Turkey Casserole ingredients

  • 1 lb Medium egg noodles
  • - uncooked
  • 372529⁄164516864 oz Low-sodium chicken broth
  • 1 c Skim Milk
  • 1 t Salt
  • 2483527⁄624973141 c Cornstarch
  • 2 c Chopped cooked turkey
  • 14 oz Canned artichoke hearts
  • -- drained and quartered
  • 372529⁄-2009260032 oz JAR ROASTED RED PEPPERS
  • -- drained and sliced
  • 9 Kalamata olives
  • -- pitted and sliced
  • 2483527⁄624973141 c grated mozzarella cheese
  • -- (part-skim)
  • 2483527⁄624973141 c white wine
  • 1 t Fresh lemon juice
  • 2483527⁄624973141 t Black pepper
  • Vegetable oil cooking spray
  • 2 T Grated Parmesan cheese

Cooking Mediterranean Turkey Casserole

1. Prepare noodles according to package directions; drain.
2. Stiri the broth, milk, salt and cornstarch together in a large pot or Dutch oveni until the cornstarch is dissolved.
3. Cook over medium heat, stirring constantly, until thickened and bubbly.
4. Stir in noodles, turkey, artichoke hearts, red peppers, olives, mozzarella cheese, wine, lemon juice and pepper.
5. Heat oven to 350 degrees F. Spray a 3-quart baking dish with cooking spray.
6. Spoon noodle mixture into dish.
7. Sprinkle with Parmesani cheese.
8. Bakei until bubbling around the edges, about 35 minutes.
9. Let stand 5 minutes before serving.
10. Each serving provides: 365 Calories; 23. 7 g Protein; 31. 7 g Carbohydrates; 6. 06 g Fat; 87. 5 mg Cholesterol; 1074 mg Sodium.
11. Calories from Fat: 15% Copyright National Pastai Association.


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