Leftover turkey breast turns whole grain pasta and mushroom soup into a slenderized creamy cheese casserole.
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.
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.
- 2 tablespoons oregano, minced
- 1 can fat free mushroom soup
- 10 ounces mushroom , sliced
- 2 cups cooked 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
- Preheat oven to 350.
- Boil pasta until just al dente, drain and reserve 1 1/2 cups pasta water.
- Saute mushrooms in olive oil for 5 - 7 minutes until nicely browned.
- 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.
- Spray casserole dish with cooking spray and fill with pasta ingredients and top with remaining cheese.
- Bake for 30 minutes until top is nicely browned and casserole is heated through.
Amount Per Serving
Total Fat: 7.25g
Total Carbs: 18.49g
Dietary Fiber: 2.22g
Weight Watchers Points 4