8
Serves
Preparation time: 40 minutes
Cooking/baking time: 50 to 60 minutes
Leftover turkey begs to be made into a creamy casserole. Ours is made with whole wheat pasta, a light, lemony sauce, and extra vegetables. This is an ideal dish to make ahead. Prepare the casserole through Step 3, cover and refrigerate for up to 2 days or freeze for up to 3 months (thaw before baking).
2 tablespoons plus 1 teaspoon olive oil, divided
1 medium onion, chopped
1/2 cup all-purpose flour
4 cups reduced-sodium chicken broth, heated
1/2 cup reduced-fat sour cream
2 teaspoons freshly grated lemon zest
1 tablespoon lemon juice
1/4 teaspoon salt, or to taste
Freshly ground pepper to taste
8 ounces (250 grams) whole wheat pasta, such as rotini or fusilli
2 cups sliced carrots (4 medium)
1 bag (12 ounces/300 grams) baby spinach, rinsed
3 cups diced cooked skinless turkey or chicken (12 ounces/340 grams)
1/2 cup grated Parmesan cheese
1/4 cup fine dry plain bread crumbs
1. Bring a large pot of lightly salted water to a boil. Preheat the oven to 400°F (200°C). Coat a 9 x 13-inch (23 x 33-centimeter) baking dish with nonstick spray.
2. Heat 2 tablespoons of the oil in a large saucepan over medium heat. Add the onion and cook, stirring often, until softened, 2 to 3 minutes. Add the flour and cook, stirring, for 30 to 60 seconds. Remove from the heat. Add the hot broth and whisk to blend. Place the saucepan over medium-high heat and bring the sauce to a simmer, whisking constantly. Reduce the heat to low and simmer, whisking occasionally, until slightly thickened, about 5 minutes. Remove from the heat and whisk in the sour cream, lemon zest, lemon juice, salt, and pepper.
3. Add the pasta and carrots to the boiling water and cook for 5 minutes. Add the spinach and stir until wilted, 30 to 60 seconds. Drain the pasta and vegetables. Refresh under cold running water. (The pasta will seem quite firm but will continue to cook during baking.) Transfer the pasta mixture to a large bowl. Add the sauce and turkey. Toss to coat well. Scrape the mixture into the prepared baking dish, spreading evenly. Sprinkle with the Parmesan. Mix the bread crumbs and remaining 1 teaspoon oil in a small bowl and sprinkle over the casserole.
4. Bake the casserole, uncovered, until it is bubbly and the topping is lightly browned, 35 to 45 minutes. One serving is 1 1/3 cups.
Per serving: 333 calories, 23 g protein, 32 g carbohydrates, 6 g fiber, 9 g total fat, 3 g saturated fat, 378 mg sodium.