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Turkey-Cheese Macaroni Bake

By: Doris Rector

"'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.'"

Rate/Review | Read Reviews (30)

Prep Time:
20 Min

Cook Time:
35 Min

Ready In:
55 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 cup uncooked elbow macaroni
1/4 cup finely chopped onion
2 tablespoons butter or stick margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon dried thyme
2 cups fat-free milk
2 cups cubed cooked turkey breast
1 cup shredded reduced-fat Cheddar cheese, divided
TOPPING:
1/4 cup bread crumbs
1 tablespoon butter or stick margarine, 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 nonstick cooking spray.
Combine the topping ingredients; sprinkle over casserole. Bake, uncovered, at 350 degrees F for 30-35 minutes or until heated through. Place under broiler for about 5 minutes or until golden brown.

Footnotes

Nutritional Analysis: 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.