Are you tired of my turkey recipes yet? Well, sorry, but I have one more. With just two of us in the house, a roasted turkey breast goes a long, long way. Not such a bad deal. Turkey freezes well, so we have lunches for the next few weeks.

Creamy Oregano, Mushroom and Turkey Casserole

I’m not a fan of casserole recipes. Typically, they have lots of fat and calories.

This recipe uses fat free mushroom soup, low fat turkey breast, and whole wheat penne pasta; upping the nutrition, and lowering the calories.

With fewer calories, I can add some creamy mozzarella cheese to turn this into a really yummy casserole, perfect for a cool fall evening.

Happy cooking!

Serves 6

Ingredients

2 tablespoons oregano, minced
1 can fat free mushroom soup
10 ounces mushroom , sliced
2 cups turkey breast, diced
1 tablespoon olive oil
1 cup mozzarella cheese, shredded
3 cups whole wheat pasta, penne with 1 1/2 cups pasta water reserved

salt and pepper to taste

1. Preheat oven to 350.
2. Boil pasta until just al dente, drain and reserve 1 1/2 cups pasta water.
3. Saute mushrooms in olive oil for 5 – 7 minutes until nicely browned.
4. Combine mushroom soup, mushrooms, turkey breast, oregano, 3/4 cups mozzarella, pasta and 1 cup pasta water in a large bowl. If mixture seems to dry, add remaining pasta water.
5. Spray casserole dish with cooking spray and fill with pasta ingredients and top with remaining cheese.
6. Bake for 30 minutes until top is nicely browned and casserole is heated through.

NUTRITION FACTS

Servings: 6
Amount Per Serving
Calories: 186
Total Fat: 7.25g
Cholesterol: 38mg
Sodium: 323mg
Total Carbs: 18.49g
Dietary Fiber: 2.22g
Sugars: 1.76g
Protein: 10.42g

Weight Watchers Points 4

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