Recipe For Cooking Turkey And Spinach Fettuccine Casserole

Toaster Oven Casseroles :: Poultry Casseroles

Turkey and Spinach Fettuccine Casserole

Here\s a great recipe for using up that leftover turkey.

2 tea. olive oil
3/4 lb. fresh mushrooms, sliced
3/4 lb. turkey breast meat, cut into 1/2 in.-wide strips
1/2 C. dry white wine
3 Tbsp. flour
2 C. low-fat (1%) milk
1/2 tea. dried marjoram
1/2 C. freshly grated Parmesan cheese
Salt and freshly ground pepper to taste
3/4 lb. spinach fettuccine
3 Tbsp. slivered almonds

Preheat oven to 400 degrees F.

In a lrg., deep skillet, heat the oil over med. heat. Add the mushrooms and cook until they begin to soften, just a few min. Add the turkey and sauté just until browned. Add the wine and cook for 3 min. Stir in the flour, mixing thoroughly. Gradually add the milk, stirring constantly. Continue to stir until the mixture has thickened slightly. Stir in the marjoram and half of the Parmesan cheese until blended. Season with salt and pepper.

In a lrg. pot, bring at least 4 qt. water to a rolling boil. Add 1 Tbsp. salt. Add the pasta, stir to separate, and cook until not quite al dente. Drain. Add the pasta to the turkey mixture in the skillet and mix well. Pour the contents of the skillet into an 11 x 7-in. greased baking dish. Top evenly with the remaining Parmesan cheese and sprinkle with the almonds. Bake until heated through and the top is lightly browned, almost 20 min.

Serves 4.