This recipe was very loosely adapted from here! I was trying to use up the things I had in my fridge/freezer/pantry, so I decided to go with this. :O (I also did a somewhat thorough pantry clean-out so that I could donate food to the Lewisburg Food Locker, which happened to coincide with the day we chose to cook the world. :O
Nutritional information is based off of 24 small servings. (I filled two baking trays with this. :O )
Turkey Pasta Bake
~125 calories, 15g CHO’s, 4g fat, 8g protein, 2g fiber, 211mg sodium!
Ingredients:
-1 box (14 oz.) whole wheat penne pasta
-1 14 oz. can condensed cream of chicken soup
-1 10.75 oz. can condensed cream of mushroom soup
-12 oz. frozen mixed vegetables
-5 stalks celery, diced
-20 oz. ground turkey (93%)
-garlic powder
-paprika
-freshly ground black pepper
-dried basil
-1/2 cup multigrain stuffing with cranberry
-1 tbsp grated Parmesan cheese
Instructions:
1) Preheat oven to 400. Lightly grease 2 medium baking pans.
2) Bring a pot of water to boil and cook pasta until al dente, then drain.
3) Heat skillet and brown the turkey with desired spices. Mix in cooked pasta, cream of chicken, cream of mushroom, celery + mixed vegetables.
4) Bake for 20 minutes in oven until bubbly and lightly browned.
5) Top with stuffing mix and cheese.
