Mediterranean Turkey Casserole

By Tonya_Speed

Per Serving: 387 Calories; 8g Fat (17.5% calories from fat); 26g Protein; 54g Carbohydrate; 5g Dietary Fiber; 86mg Cholesterol; 503mg Sodium. Exchanges: 3 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1/2 Fat.

Ingredients

• 1 pound Medium Egg Noodles -- uncooked
• 1 14 ½ -ounce can low-sodium chicken broth
• 1 cup skim milk
• 1 teaspoon salt
• ¼ cup cornstarch
• 2 cups chopped cooked turkey
• 1 14-ounce can artichoke hearts, drained and quartered
• 1 7 ½ -ounce jar roasted red peppers, drained and sliced
• 9 Kalamata olives -- pitted and sliced
• ½ cup grated part-skim Mozzarella cheese
• ½ cup white wine (optional)
• 1 teaspoon fresh lemon juice
• ½ teaspoon black pepper
• Vegetable oil cooking spray
• 2 tablespoons grated Parmesan cheese

Details

Servings 8
Adapted from savingdinner.com

Preparation

Step 1

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. 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.