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Turkey-Cheese Macaroni Bake

Turkey-Cheese Macaroni Bake
"My family requests this casserole all year," says Doris Rector of Comanche, Oklahoma. "It's a great way to use up leftover turkey, and it freezes well, too. I lightened up the original recipe by reducing the butter in the sauce and substituting reduced-fat cheese and fat-free milk."
6 ServingsPrep: 20 min. Bake: 35 min.

Ingredients

  • 1 cup uncooked elbow macaroni
  • 1/4 cup finely chopped onion
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons butter
  • 1/4 teaspoon pepper
  • 1/8 teaspoon dried thyme
  • 2 cups fat-free milk
  • 2 cups cubed cooked turkey breast
  • 1 cup (4 ounces) shredded reduced-fat cheddar cheese, divided
  • TOPPING:
  • 1/4 cup bread crumbs
  • 1 tablespoon butter, melted
  • 1 teaspoon minced fresh parsley

Directions

  • Cook macaroni according to package directions. Meanwhile, in a
  • saucepan, saute the onion in butter. Add the flour, salt, pepper and
  • thyme; stir until blended. Gradually add milk. Bring to a boil; cook
  • and stir for 1-2 minutes or until thickened. Drain macaroni; add the
  • white sauce, turkey and cheese. Transfer to a 2-qt. baking dish
  • coated with cooking spray.
  • Combine the topping ingredients; sprinkle over casserole. Bake,
  • uncovered, at 350° for 30-35 minutes or until heated through.
© Taste of Home 2012

2 of 2

Turkey-Cheese Macaroni Bake (continued)

Directions (continued)

  • Place under broiler for about 5 minutes or until golden brown.
  • Yield: 6 servings.
Nutrition Facts: One serving equals 307 calories, 11 g fat (7 g saturated fat), 72 mg cholesterol, 363 mg sodium, 26 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
© Taste of Home 2012