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Southwest Turkey Casserole Recipe

Southwest Turkey Casserole Recipe photo by Taste of Home

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Maria Luisa Reyes of Bastrop, Texas writes, “When I was small, my mother and stepfather—who was head cook for an oil company—made this colorful casserole.”

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Southwest Turkey Casserole Recipe

Prep: 20 min. Bake: 20 min.

Yield: 2 Servings

20 20 40

Ingredients

1/2 cup uncooked elbow macaroni
1/4 cup chopped onion
1/4 cup chopped sweet red pepper
4-1/2 teaspoons butter
1 tablespoon canola oil
1 tablespoon all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground cumin
Dash pepper
1 cup 2% milk
1 cup (4 ounces) shredded cheddar cheese
1 cup cubed cooked turkey
2/3 cup canned diced tomatoes and green chilies
1/3 cup frozen corn
1/3 cup frozen peas

Directions

Cook macaroni according to package directions. Meanwhile, in a large skillet, saute onion and red pepper in butter and oil until tender. Stir in the flour, salt, cumin and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese until melted.
Drain macaroni; add to cheese mixture. Stir in the turkey, tomatoes, corn and peas. Transfer to a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 2 servings.

Nutritional Facts 2 cups (prepared with reduced-fat butter and reduced-fat cheese) equals 611 calories, 28 g fat (13 g saturated fat), 131 mg cholesterol, 1,489 mg sodium, 43 g carbohydrate, 5 g fiber, 52 g protein.

Originally published as Southwest Turkey Casserole in Cooking for 2 Fall 2008, p31

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Southwest Turkey Casserole

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Reviewed on Nov. 29, 2009 by angelasandoval

Tasty! But we felt this could have easily used twice as much turkey as called for. Just to make it prettier, think I'll use penne or mini bowtie pasta next time.

Reviewed on Jul. 22, 2009 by Skn

Made this, doubled the receipe, used Dole tomatoes with mild green chiles and leftover pork roast. Really good