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Cheesy Turkey Casserole

11/25/2010 01:49:00 admin

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Source: Myra Watson, North Harford High School, Pylesville, Maryland; NTF School Foodservice Recipe Contest 5th Place Winner

Cuisine: American

Course: Lunch Entrees

Serving Size: 2 oz

Ingredients

Rotini pasta, uncooked 9 cups

Large onion, chopped 1 each

Butter 3/4 cup

Flour 1 cup

Chicken soup base 5 Tbsp

Milk 1 gal

Dried parsley flakes 2 Tbsp

White pepper 2 tsp

Dry mustard 1 Tbsp

Cheddar cheese, grated 1 3/4 lb

Turkey, cooked, cubed 6 lb

Bread crumbs, buttered 3 cups

Cheddar cheese, sliced 4 1/2 oz

Directions

1. In 6-inch steam table pan, cook pasta and drain (may be cooked one day ahead).

2. In a large kettle, over medium-high heat, saute onion in butter. Whip in flour and soup base. Stir in milk, parsley, pepper and mustard. Stir until mixture thickens. Add cheese and stir until cheese is melted.

3. Add turkey and pasta; cook and stir until heated throughout. Place turkey mixture in 2 buttered 2x12x20-inch steam table pans. Sprinkle bread crumbs over top and add cheese slices.

4. Bake at 350 degrees F for 15-30 minutes or until bread crumbs are slightly browned and cheese is melted.

Nutrition Facts

Nutrients are for 2 oz

Calories: 197

Total Fat: 9 g

Protein: 19 g

Carbohydrates: 8 g

Cholesterol: 54 mg

Sodium: 223 mg

From USDA

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