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Turkey Casserole

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Recipe

 

Yield

4 servings

Prep

20 min

Cook

40 min

Ready

1 hrs
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
1 cup bechamel (white) sauce
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2 ½ cups turkey
cooked
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1 cup celery
diced
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1 each green bell peppers
diced
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2 tablespoons olive oil
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1 each garlic cloves
crushed
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1 ½ cups tomato purée (passata)
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½ cup mushrooms
sliced
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½ teaspoon basil
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1 each chicken bouillon cubes
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3 cups spaghetti
cooked
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1 x salt
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1 x black pepper
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Ingredients

Amount Measure Ingredient Features
237 ml bechamel (white) sauce
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591 ml turkey
cooked
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237 ml celery
diced
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1 each green bell peppers
diced
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3E+1 ml olive oil
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1 each garlic cloves
crushed
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355 ml tomato purée (passata)
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118 ml mushrooms
sliced
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2.5 ml basil
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1 each chicken bouillon cubes
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7.1E+2 ml spaghetti
cooked
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1 x salt
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1 x black pepper
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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.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 198g (7.0 oz)
Amount per Serving
Calories 32433% from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 2mg 1%
Sodium 167mg 7%
Total Carbohydrate 16g 16%
Dietary Fiber 4g 17%
Sugars g
Protein 18g
Vitamin A 17% Vitamin C 60%
Calcium 8% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
 

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