Rating: 4 stars
20 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 6
  • 4 star values: 7
  • 5 star values: 6

You don't even need leftover turkey for this creamy make-ahead casserole because it starts with quick-cooking turkey cutlets that you season and cook in a skillet.

Recipe by Cooking Light January 2003

Gallery

Read the full recipe after the video.

Recipe Summary

Yield:
6 servings (serving size: about 1 2/3 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 450°.

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  • Cook pasta according to package directions, omitting salt and fat. Drain.

  • Heat oil in a large nonstick skillet over medium-high heat. Sprinkle turkey with 1/2 teaspoon onion powder, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Add turkey to pan; cook 2 minutes on each side or until done. Remove turkey from pan.

  • Add 1/4 teaspoon onion powder, sherry, and mushrooms to pan. Cover and cook 4 minutes or until mushrooms are tender.

  • Combine peas, milk, sour cream, cheese, and soup in a large bowl. Chop turkey. Add 1/4 teaspoon salt, 1/8 teaspoon pepper, pasta, turkey, and mushroom mixture to soup mixture, tossing gently to combine. Spoon mixture into a 13 x 9-inch baking dish coated with cooking spray.

  • Combine breadcrumbs and butter in a small dish, tossing to combine. Sprinkle breadcrumb mixture over pasta mixture. Bake at 450° for 12 minutes or until bubbly and thoroughly heated.

Nutrition Facts

459 calories; calories from fat 29%; fat 14.8g; saturated fat 5.9g; mono fat 4.4g; poly fat 2.8g; protein 30.5g; carbohydrates 48.1g; fiber 3.1g; cholesterol 69mg; iron 4mg; sodium 716mg; calcium 199mg.
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