| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Pasta, Rice, Couscous, 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 |
ts |
Garlic powder |
| 1/4 |
ts |
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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