Mediterranean Turkey Casserole
Yield
4 servingsPrep
25 minCook
40 minReady
65 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
egg noodles
medium, uncooked |
|
| 14 ½ | ounces |
chicken broth
low sodium |
|
| 1 | cup |
milk, skim
|
|
| 1 | teaspoon |
salt
|
|
| ¼ | cup |
cornstarch
|
|
| 2 | cups |
turkey
cooked, chopped |
*
|
| 14 | ounces |
artichoke hearts
canned, drained and quartered |
|
| 7 ½ | ounces |
roasted red bell peppers
drained and sliced |
|
| 9 | each |
kalamata olives
pitted and sliced |
*
|
| ½ | cup |
mozzarella cheese
part skim, grated |
*
|
| ½ | cup |
white wine
|
*
|
| 1 | teaspoon |
lemon juice
fresh |
|
| ½ | teaspoon |
black pepper
|
|
| 1 | x |
nonstick cooking spray
|
* |
| 2 | tablespoons |
Parmesan cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
egg noodles
medium, uncooked |
|
| 419.1 | ml/g |
chicken broth
low sodium |
|
| 237 | ml |
milk, skim
|
|
| 5 | ml |
salt
|
|
| 59 | ml |
cornstarch
|
|
| 473 | ml |
turkey
cooked, chopped |
*
|
| 404.6 | ml/g |
artichoke hearts
canned, drained and quartered |
|
| 216.8 | ml/g |
roasted red bell peppers
drained and sliced |
|
| 9 | each |
kalamata olives
pitted and sliced |
*
|
| 118 | ml |
mozzarella cheese
part skim, grated |
*
|
| 118 | ml |
white wine
|
*
|
| 5 | ml |
lemon juice
fresh |
|
| 2.5 | ml |
black pepper
|
|
| 1 | x |
nonstick cooking spray
|
* |
| 3E+1 | ml |
Parmesan cheese
grated |
|
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℉ (180℃).
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.
