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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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You don't even need leftover turkey for this creamy make-ahead casserole because it starts with quick-cooking turkey cutlets that you season and cook in a skillet. Ingredients:
10 ounce uncooked vermicelli |
2 teaspoons vegetable oil |
1 pound turkey breast cutlets |
3/4 teaspoon onion powder, divided |
1/2 teaspoon salt, divided |
1/4 teaspoon black pepper, divided |
2 tablespoons dry sherry |
2 (8-ounce) packages presliced mushrooms |
3/4 cup frozen green peas, thawed |
3/4 cup fat-free milk |
2/3 cup fat-free sour cream |
1/3 cup (about 1 1/2 ounces) grated fresh parmesan cheese |
1 (10 3/4-ounce) can reduced-fat cream of chicken soup (such as healthy choice) |
cooking spray |
1/3 cup dry breadcrumbs |
2 tablespoons butter, melted |
Directions:
1. Preheat oven to 450°.
2. Cook pasta according to package directions, omitting salt and fat. Drain.
3. Heat oil in a large nonstick skillet over medium-high heat. Sprinkle turkey with 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add turkey to pan; cook 2 minutes on each side or until done. Remove turkey from pan.
4. Add 1/4 teaspoon onion powder, sherry, and mushrooms to pan. Cover and cook 4 minutes or until mushrooms are tender.
5. Combine peas, milk, sour cream, cheese, and soup in a large bowl. Chop turkey. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, pasta, turkey, and mushroom mixture to soup mixture, tossing gently to combine. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.
6. Combine breadcrumbs and butter in a small dish, tossing to combine. Sprinkle breadcrumb mixture over pasta mixture. Bake at 450° for 12 minutes or until bubbly and thoroughly heated.
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