Turkey Cheddar Casserole

This is comfort food for sure. Like many recipes from Taste of Home, it's not low-cal in any way. But it was a great use of leftover turkey, and the friends I served it to on UFC Fight Night loved it. I used gluten-free rice noodles and dijon, but otherwise followed the recipe.

Cheddar Turkey Casserole Recipe

This recipe comes with lots of mass appeal, thanks to its cheesy sauce. Pasta, veggies and leftover turkey combine to create a filling meal. —Steve Foy, Kirkwood, Missouri

TOTAL TIME: Prep: 20 min. Bake: 35 min.YIELD:6 servings

Ingredients

• 4 cups uncooked spiral pasta
• 1 garlic clove, minced
• 3 tablespoons butter
• 3 tablespoons 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. Preheat oven to 350°. Cook pasta according to package directions.
• 2. Meanwhile, in a large saucepan, saute garlic in butter until tender. Stir in flour, salt, mustard, thyme and pepper. Gradually stir in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from 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 13x9-in. baking dish. Sprinkle with almonds. Bake, uncovered, 35-40 minutes or until heated through. Yield: 6 servings.

Nutritional Facts

1-1/3 cups equals 513 calories, 23 g fat (12 g saturated fat), 87 mg cholesterol, 703 mg sodium, 46 g carbohydrate, 5 g fiber, 31 g protein.

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