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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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This recipe comes with lots of mass appeal, thanks to its cheesy sauce. Pasta, veggies and leftover turkey combine to create a filling meal. âSteve Foy, Kirkwood, Missouri Ingredients:
4 cups uncooked spiral pasta |
1 garlic clove, minced |
3 tablespoons butter |
3 tablespoons king arthur unbleached all-purpose flour |
1 teaspoon salt |
1/4 teaspoon prepared mustard |
1/4 teaspoon dried thyme |
1/4 teaspoon pepper |
2 cups 2% milk |
1-1/2 cups (6 ounces) shredded cheddar cheese |
2 cups cubed cooked turkey |
2 cups frozen mixed vegetables, thawed |
1/2 cup slivered almonds |
Directions:
1. Cook pasta according to package directions.
2. Meanwhile, in a large saucepan, saute garlic in butter until tender. Stir in the flour, salt, mustard, thyme and pepper. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Drain pasta; place in a large bowl. Toss with turkey, vegetables and cheese sauce.
3. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 35-40 minutes or until heated through.
4. Serve immediately or before baking, cover and freeze casserole for up to 3 months.
5. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions. Yield: 6 servings.
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