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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 12 |
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A great recipe from Very Best Baking ... I always have Evaporated Milk leftover after holiday baking and alot before. This is a great recipe for that and to make after Thanksgiving to use up some turkey. Ingredients:
8 ounces dry whole-wheat spaghetti |
16 ounces frozen italian-style mixed vegetables (broccoli, red peppers, mushrooms and onions) |
1 tablespoon olive oil |
1/4 cup all-purpose flour |
1/2 teaspoon garlic powder |
1/4 teaspoon salt |
1/4 teaspoon ground black pepper |
1 (14 1/2 fluid ounce) can reduced-sodium chicken broth |
1 (12 fluid ounce) can evaporated lowfat 2% low-fat milk |
3/4 cup shredded parmesan cheese, divided |
2 cups cooked chopped turkey breast |
Directions:
1. PREHEAT oven to 350°F Lightly grease 13 x 9-inch baking dish.
2. PREPARE pasta according to package directions, adding frozen vegetables to boiling pasta water for last minute of cooking time; drain. Return pasta and vegetables to cooking pot.
3. MEANWHILE, HEAT oil in medium saucepan over medium heat. Stir in flour, garlic powder, salt and pepper; cook, stirring constantly, for 1 minute. Remove from heat; gradually stir in broth. Return to heat; bring to boil over medium heat, stirring constantly. Stir in evaporated milk and 1/2 cup cheese; cook over low heat until cheese melts. Remove from heat. Stir in turkey.
4. POUR cheese sauce over pasta and vegetables; mix lightly. Pour into prepared baking dish. Sprinkle with remaining 1/4 cup cheese.
5. BAKE for 20 to 25 minutes or until lightly browned. Serve immediately.
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