Turkey and macaroni twists
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | cups | Rotini -- cooked and |
| Drained | ||
| 1½ | cup | Turkey light meat, skinless |
| Cooked and cubed | ||
| 1½ | cup | Frozen mixed vegetables -- |
| Thawed | ||
| 1 | cup | Skim milk -- at room |
| Temperature | ||
| 10¾ | ounce | Low-fat cream of mushroom |
| Soup | ||
| ½ | cup | Fat-free cheddar cheese -- |
| Grated | ||
| ¼ | teaspoon | Garlic powder |
| ¼ | teaspoon | Black pepper |
| ½ | cup | Fat-free cheddar cheese -- |
| Grated | ||
Directions
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini