This is a great way to serve leftover turkey. It's a one pot meal _ a hearty casserole of turkey, mushrooms and pasta with a light touch. The pasta cooks right in the sauce. Serve it in the casserole dish right from the stove. All you need is a tossed salad to complete the meal. Add any leftover vegetables you have on hand to the salad.
You can also use cooked turkey from the deli. Look for a low-sodium roasted turkey breast. Ask for it to be cut in one thick piece. It will be easier to cut into bite-sized pieces.
Helpful Hints:
_ Any type of reduced-fat cheese can be used.
_ Any type of sliced mushrooms can be used.
_ Other whole wheat pasta shapes can be used instead of linguine.
Countdown:
_ Prepare ingredients.
_ Make casserole.
_ While casserole cooks, assemble salad.
Shopping List:
To buy: 1 carton reduced-fat sour cream, 1 package reduced-fat, shredded, sharp cheddar cheese, 10 ounces cooked turkey beast, 1 jar/can low-sodium pasta sauce, 1 small package whole wheat linguine, 1 small container sliced Portobello mushrooms and 1 bag washed, ready-to-eat green salad.
Staples: olive oil spray, onion, garlic, reduced-fat oil and vinegar dressing, salt and black peppercorns.
