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Mediterranean Turkey Casserole
1 lb Medium Egg Noodles uncooked
14 1/2 oz Low-sodium chicken broth
1 c Skim milk
1 ts Salt
1/4 c Cornstarch
2 c Chopped cooked turkey
14 oz Canned artichoke hearts - drained and quartered
7 1/2 oz Jar roasted red peppers - drained and sliced
9 Kalamata olives - pitted and sliced
1/2 c Grated mozzarella cheese - (part-skim)
1/2 c White wine
1 ts Fresh lemon juice
1/2 ts Black pepper
Vegetable oil cooking spray
2 tb Grated Parmesan cheese
Prepare noodles according to package directions; drain. Stir the broth, milk, salt and cornstarch together in a large pot or Dutch oven until the cornstarch is dissolved. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in noodles, turkey, artichoke hearts, red peppers, olives, mozzarella cheese, wine, lemon juice and pepper.
Heat oven to 350 degrees F. Spray a 3-quart baking dish with cooking spray. Spoon noodle mixture into dish. Sprinkle with Parmesan cheese. Bake until bubbling around the edges, about 35 minutes. Let stand 5 minutes before serving.
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