| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Couscous, Pasta, Rice, Vegetable | 6 | Servings | |
INGREDIENTS
| 2 | c | Rotini, cooked and |
| Drained | ||
| 1 1/2 | c | Turkey light meat, skinless |
| Cooked and cubed | ||
| 1 1/2 | c | Frozen mixed vegetables |
| Thawed | ||
| 1 | c | Skim milk, at room |
| Temperature | ||
| 10 3/4 | oz | Low-fat cream of mushroom |
| Soup | ||
| 1/2 | c | Fat-free cheddar cheese |
| Grated | ||
| 1/4 | t | Garlic powder |
| 1/4 | t | Black pepper |
| 1/2 | c | Fat-free cheddar cheese |
| Grated |
INSTRUCTIONS
Preheat oven to 350. In a 8 x 12" baking pan, combine hot rotini and turkey. Arrange mixed vegetables down center of pan. In a mixing bowl, combine milk, soup, 1/2 cup cheese, garlic powder, and black pepper. Pour over mixed vegetable mixture. Bake, uncovered, for 30 minutes or until heated through. Top with remaining cheese. Bake for 5 minutes more or until cheese has melted. Recipe By : Quick & Easy Casseroles From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 317
Calories From Fat: 84
Total Fat: 9.5g
Cholesterol: 23.1mg
Sodium: 627.4mg
Potassium: 519.8mg
Carbohydrates: 42.4g
Fiber: 5.2g
Sugar: 3.6g
Protein: 16.8g