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    You are in: Home / Recipes / Turkey Pasta (Or Rice) Casserole--Clean Eating Recipe
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    Turkey Pasta (Or Rice) Casserole--Clean Eating

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    smellyvegetarian's Note:

    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.

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    Units: US | Metric


    1. 1
      Preheat oven to 375.
    2. 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. 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. 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. 5
      Combine rice or pasta, vegetables, turkey,and cheese sauce. Place in a greased 2 quart casserole dish and sprinkle almonds on top.
    6. 6
      Bake 20 minutes or until heated through and almonds are toasted.

    Ratings & Reviews:


    Nutritional Facts for Turkey Pasta (Or Rice) Casserole--Clean Eating

    Serving Size: 1 (316 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 272.4
    Calories from Fat 30
    Total Fat 3.3 g
    Saturated Fat 0.5 g
    Cholesterol 32.6 mg
    Sodium 276.0 mg
    Total Carbohydrate 41.2 g
    Dietary Fiber 4.2 g
    Sugars 3.7 g
    Protein 19.4 g

    The following items or measurements are not included:

    reduced-fat cheddar cheese

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