Turkey Spaghetti Casserole

By Totlxtc

Ingredients

• 1 * 1 medium onion, chopped
• 1 * 1 medium carrot, chopped
• 1 * 1 celery rib, chopped
• 1/3 * 1/3 cup sliced fresh mushrooms
• 1 * 1 tablespoon butter
• 2-1/2 * 2-1/2 cups reduced-sodium chicken broth
• 1 * 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
• 1/4 * 1/4 teaspoon salt
• 1/4 * 1/4 teaspoon pepper
• 2-1/2 * 2-1/2 cups cubed cooked turkey breast
• 6 * 6 ounces uncooked spaghetti, broken into 2-inch pieces
• 1/2 * 1/2 cup shredded reduced-fat Colby-Monterey Jack cheese
• 1/2 * 1/2 teaspoon paprika

Details

Servings 6

Preparation

Step 1

* In a small skillet, saute the vegetables in butter until tender. In a large bowl, combine the broth, soup, salt and pepper.
* In a 2-1/2-qt. baking dish coated with cooking spray, layer the turkey, spaghetti and vegetable mixture. Pour broth mixture over the top.
* Cover and bake at 350° for 70-80 minutes or until spaghetti is tender, stirring once. Uncover; sprinkle with cheese and paprika. Bake 5-10 minutes longer or until cheese is melted. Yield: 6 servings.


Nutrition Facts: 1 cup equals 284 calories, 6 g fat (3 g saturated fat), 62 mg cholesterol, 702 mg sodium, 30 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 very lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.