Turkey-Cheese Macaroni Bake |
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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 6 |
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My family requests this casserole all year, says Doris Rector of Comanche, Oklahoma. It's a great way to use up leftover turkey, and it freezes well, too. I lightened up the original recipe by reducing the butter in the sauce and substituting reduced-fat cheese and fat-free milk. Ingredients:
1 cup uncooked elbow macaroni |
1/4 cup finely chopped onion |
1/4 cup king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
2 tablespoons butter |
1/4 teaspoon pepper |
1/8 teaspoon dried thyme |
2 cups fat-free milk |
2 cups cubed cooked turkey breast |
1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided |
topping: |
1/4 cup bread crumbs |
1 tablespoon butter, melted |
1 teaspoon minced fresh parsley |
Directions:
1. Cook macaroni according to package directions. Meanwhile, in a saucepan, saute the onion in butter. Add the flour, salt, pepper and thyme; stir until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain macaroni; add the white sauce, turkey and cheese. Transfer to a 2-qt. baking dish coated with cooking spray.
2. Combine the topping ingredients; sprinkle over casserole. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Place under broiler for about 5 minutes or until golden brown. Yield: 6 servings.
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