By Cookworm on January 16, 2008
Photo by loof
Photo by loof
"My previous casserole recipe for this was way to high on the calorie count and fat count for my new way of eating (lifetime diet as it were). So I've revised for this lighter version which I think brings out the pesto flavor so much more. (Side note: I used leftover turkey from the freezer and because it turned out rather dry last time, this time I threw it a pot of boiling water for about 5 minutes and drained before I layered it into the casserole)."
Serving Size: 1 (163 g)
Servings Per Recipe: 4
"This was really good! Filling and rich tasting, it didn't taste like a "lite" casserole. I used sauteed ground turkey for the meat and did include the optional tomato slices. Served this with sauteed broccoli and red bell pepper and it was a good combination; I was thinking while I ate that if I wanted to make this a meatless dish I would just use those veggies instead of the turkey. Thanks for sharing your recipe! Made for Fall PAC 2012"
"This was a good, basic dish. I put it together the night before, so all I had to do the next day was pop it in the oven. To pump up the flavor I would add some salt and pepper and increase the pesto. I would also increase the meat by another cup and decrease the pasta by 1/2 cup (but I guess that depends on whether your feeding carnivores or starch-aholics)."
"Wow, this was good! I used cooked, cubed chicken breasts since I have no leftover turkey. We were really impressed... I think next time I might use just a touch more pesto, but that's about the only change I would make to this quick and easy recipe."