Turkey Casserole
Yield
4 servingsPrep
20 minCook
40 minReady
1 hrsLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
bechamel (white) sauce
|
|
| 2 ½ | cups |
turkey
cooked |
*
|
| 1 | cup |
celery
diced |
|
| 1 | each |
green bell peppers
diced |
|
| 2 | tablespoons |
olive oil
|
|
| 1 | each |
garlic cloves
crushed |
|
| 1 ½ | cups |
tomato purée (passata)
|
|
| ½ | cup |
mushrooms
sliced |
|
| ½ | teaspoon |
basil
|
*
|
| 1 | each |
chicken bouillon cubes
|
*
|
| 3 | cups |
spaghetti
cooked |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
bechamel (white) sauce
|
|
| 591 | ml |
turkey
cooked |
*
|
| 237 | ml |
celery
diced |
|
| 1 | each |
green bell peppers
diced |
|
| 3E+1 | ml |
olive oil
|
|
| 1 | each |
garlic cloves
crushed |
|
| 355 | ml |
tomato purée (passata)
|
|
| 118 | ml |
mushrooms
sliced |
|
| 2.5 | ml |
basil
|
*
|
| 1 | each |
chicken bouillon cubes
|
*
|
| 7.1E+2 | ml |
spaghetti
cooked |
*
|
| 1 | x |
salt
|
*
|
| 1 | x |
black pepper
|
*
|
Directions
Cube cooked turkey.
Cook thin spaghetti according to directions.
Make white sauce.
In medium saucepan heat oil, add garlic, celery, green pepper, mushrooms and cook until tender.
Add tomato purée, bouillon, basil, salt and pepper to taste, reduce heat and simmer 10 minutes.
In casserole dish spread half the white sauce.
Add half the spaghetti and tomato mixture plus turkey.
Repeat layers. Bake at 350℉ (180℃) F for 30 minutes.
