Turkey Pasta (Or Rice) Casserole--Clean Eating
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 1 cup skim milk (1%)
- 1 1⁄2 teaspoons cornstarch (arrowroot)
- 1 1⁄2 cups reduced-fat cheddar cheese, shredded
- 1⁄2 cup plain fat-free yogurt (lowfat)
- 1⁄2 teaspoon sea salt
- 4 cups cooked brown rice (original calls for 8 oz whole wheat pasta)
- 1 carrot, sliced (2 in original)
- 1 cup green beans (not in original)
- 1 1⁄2 cups broccoli florets
- 1 1⁄2 cups cauliflower florets
- 1 small onion, diced
- 8 ounces cooked turkey breast
- 3 tablespoons slivered almonds
directions
- Preheat oven to 375.
- In a medium saucepan, whisk together milk and cornstarch. Place over medium heat and cook, stirring, until mixture comes to a simmer and thickens.
- Remove from heat and add cheese, stirring to melt, then whisk in yogurt and salt and black pepper to taste. Cover and set aside.
- 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.
- Combine rice or pasta, vegetables, turkey,and cheese sauce. Place in a greased 2 quart casserole dish and sprinkle almonds on top.
- Bake 20 minutes or until heated through and almonds are toasted.
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RECIPE SUBMITTED BY
I live in Knoxville, TN with DH, my beautiful son, and the most spoiled cat on the planet! I grew up in Cincinnati and landed in TN by way of Bloomington, IN and Santa Fe, NM. Needless to say, it's been a long, strange trip!!
To explain the name: I was veg for 11 years, vegan for 1. In the last year or so I started eating poultry and fish again, but my brother-in-law's nickname for me (smelly vegetarian) has always stuck.
Also...thanks a million to my Zaar fairy godperson :)!!!
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