Yield: 6 Servings
Measure | Ingredient |
---|---|
2 cups | Rotini -- cooked and |
\N \N | Drained |
1½ cup | Turkey light meat, skinless |
\N \N | Cooked and cubed |
1½ cup | Frozen mixed vegetables -- |
\N \N | Thawed |
1 cup | Skim milk -- at room |
\N \N | Temperature |
10¾ ounce | Low-fat cream of mushroom |
\N \N | Soup |
½ cup | Fat-free cheddar cheese -- |
\N \N | Grated |
¼ teaspoon | Garlic powder |
¼ teaspoon | Black pepper |
½ cup | Fat-free cheddar cheese -- |
\N \N | Grated |
Preheat oven to 350. In a 8 x 12" baking pan, combine hot rotini and turkey. Arrange mixed vegetables down center of pan. In a mixing bowl, combine milk, soup, ½ cup cheese, garlic powder, and black pepper.
Pour over mixed vegetable mixture. Bake, uncovered, for 30 minutes or until heated through. Top with remaining cheese. Bake for 5 minutes more or until cheese has melted.
Recipe By : Quick & Easy Casseroles