Turkey Pasta (Or Rice) Casserole--Clean Eating |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is from the Nov/Dec 2010 issue of Clean Eating. It is a yummy, comforting way to use leftover turkey! The original calls for 8 oz whole wheat pasta, but the day I made it we were feeling pasta-ed out so we substituted rice and loved it that way. I am posting my tweaks here with the original amounts and/or different ingredients in parentheses. Ingredients:
1 cup skim milk (1%) |
1 1/2 teaspoons cornstarch (arrowroot) |
1 1/2 cups reduced-fat cheddar cheese, shredded |
1/2 cup plain fat-free yogurt (lowfat) |
1/2 teaspoon sea salt |
4 cups cooked brown rice (original calls for 8 oz whole wheat pasta) |
1 carrot, sliced (2 in original) |
1 cup green beans (not in original) |
1 1/2 cups broccoli florets |
1 1/2 cups cauliflower florets |
1 small onion, diced |
8 ounces cooked turkey breast |
3 tablespoons slivered almonds |
Directions:
1. Preheat oven to 375.
2. In a medium saucepan, whisk together milk and cornstarch. Place over medium heat and cook, stirring, until mixture comes to a simmer and thickens.
3. Remove from heat and add cheese, stirring to melt, then whisk in yogurt and salt and black pepper to taste. Cover and set aside.
4. Combine vegetables and steam until tender, either using microwave or stove top. If using pasta, you can just add the veggies to the pasta water a few minutes before the pasta is done.
5. Combine rice or pasta, vegetables, turkey,and cheese sauce. Place in a greased 2 quart casserole dish and sprinkle almonds on top.
6. Bake 20 minutes or until heated through and almonds are toasted.
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