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Cheddar Turkey Casserole

 Cheddar Turkey Casserole
This recipe comes with lots of mass appeal, thanks to its cheesy sauce. Pasta, veggies and leftover turkey combine to create a filling meal. —Steve Foy, Kirkwood, Missouri
6 ServingsPrep: 20 min. Bake: 35 min.

Ingredients

  • 4 cups uncooked spiral pasta
  • 1 garlic clove, minced
  • 3 tablespoons butter
  • 3 tablespoons King Arthur Unbleached All-Purpose Flour
  • 1 teaspoon salt
  • 1/4 teaspoon prepared mustard
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon pepper
  • 2 cups 2% milk
  • 1-1/2 cups (6 ounces) shredded cheddar cheese
  • 2 cups cubed cooked turkey
  • 2 cups frozen mixed vegetables, thawed
  • 1/2 cup slivered almonds

Directions

  • Cook pasta according to package directions.
  • Meanwhile, in a large saucepan, saute garlic in butter until tender.
  • Stir in the flour, salt, mustard, thyme and pepper. Gradually stir
  • in milk. Bring to a boil; cook and stir for 2 minutes or until
  • thickened. Remove from the heat; stir in cheese until melted. Drain
  • pasta; place in a large bowl. Toss with turkey, vegetables and
  • cheese sauce.
  • Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with

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Cheddar Turkey Casserole (continued)

Directions (continued)

  • almonds. Bake, uncovered, at 350° for 35-40 minutes or until
  • heated through.
  • Serve immediately or before baking, cover and freeze casserole for up
  • to 3 months.
  • To use frozen casserole: Thaw in the refrigerator overnight. Remove
  • from the refrigerator 30 minutes before baking. Bake according to
  • directions. Yield: 6 servings.
Nutritional Facts: 1-1/3 cups equals 513 calories, 23 g fat (12 g saturated fat), 87 mg cholesterol, 703 mg sodium, 46 g carbohydrate, 5 g fiber, 31 g protein.