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Southwest Turkey Casserole

Southwest Turkey Casserole
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.”
2 ServingsPrep: 20 min. Bake: 20 min.

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
© Taste of Home 2013

2 of 2

Southwest Turkey Casserole (continued)

Directions (continued)

  • bubbly. Yield: 2 servings.
Nutrition 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.
© Taste of Home 2013