Turkey Pasta Casserole with Broccoli and Cheddar Cheese
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
8 oz mini penne pasta or similar shape6 tablespoon butter6 tablespoon flour1/2 red pepper, chopped1 clove garlic, minced1 bunch green onions, thinly sliced1 1/2 cups chicken broth2 cups milk1/2 teaspoon salt1/8 teaspoon freshly ground black pepper1/4 to 1/2 teaspoon poultry seasoning blend, or to tastecooked broccoli, cut in 1-inch pieces, about 2 cups3 cups diced cooked turkey8 ounces shreeded Sharp Cheddar Cheese1 cup soft bread crumbs1 tablespoon melted butter
Grease 1 9x13-inch baking dish. Heat oven to 350.
Cook pasta in boiling water following package directions.
In a large saucepan over medium-low heat, melt butter; add bell pepper and saute until tender. Add garlic and green onion; saute for 1 minute longer. Stir in flour until well blended. Stir in checken broth, cooking until thickened. Stir in milk; continue cooking, stirring frequently, until thickened and hot. Add seasonings, broccoli, and turkey; heat through. Stir in cheese and cook until melted. Stir in the cooked drained pasta and pour into the prepared baking dish. Toss bread crumbs with 1 tablespoon melted butter and sprinkle over top. Bake for 30 to 35 minutes, or until hot and bubbly.
Serves 6 to 8.
Number of Servings: 8
Recipe submitted by SparkPeople user ICVICTORY.
Cook pasta in boiling water following package directions.
In a large saucepan over medium-low heat, melt butter; add bell pepper and saute until tender. Add garlic and green onion; saute for 1 minute longer. Stir in flour until well blended. Stir in checken broth, cooking until thickened. Stir in milk; continue cooking, stirring frequently, until thickened and hot. Add seasonings, broccoli, and turkey; heat through. Stir in cheese and cook until melted. Stir in the cooked drained pasta and pour into the prepared baking dish. Toss bread crumbs with 1 tablespoon melted butter and sprinkle over top. Bake for 30 to 35 minutes, or until hot and bubbly.
Serves 6 to 8.
Number of Servings: 8
Recipe submitted by SparkPeople user ICVICTORY.
Nutritional Info Amount Per Serving
- Calories: 286.5
- Total Fat: 12.3 g
- Cholesterol: 9.5 mg
- Sodium: 785.3 mg
- Total Carbs: 35.8 g
- Dietary Fiber: 5.0 g
- Protein: 18.3 g
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