Mediterranean turkey casserole

8 Servings

Ingredients

Quantity Ingredient
1 pounds Medium Egg Noodles uncooked
14½ ounce Low-sodium chicken broth
1 cup Skim milk
1 teaspoon Salt
¼ cup Cornstarch
2 cups Chopped cooked turkey
14 ounces Canned artichoke hearts drained and quartered
7½ ounce Jar roasted red peppers drained and sliced
9 Kalamata olives pitted and sliced
½ cup Grated mozzarella cheese (part-skim)
½ cup White wine
1 teaspoon Fresh lemon juice
½ teaspoon Black pepper
Vegetable oil cooking spray
2 tablespoons Grated Parmesan cheese
5 minutes before serving.

Directions

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 Each serving provides: 365 Calories; 23.7 g Protein; 31.7 g Carbohydrates; 6.06 g Fat; 87½ mg Cholesterol; 1074 mg Sodium.

Calories from Fat: 15%

Copyright National Pasta Association () (Reprinted with permission)

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