This is a great way to serve leftover turkey. It’s a one pot meal — a hearty casserole of turkey, mushrooms and pasta with a light touch. The pasta cooks right in the sauce. Serve it in the casserole dish right from the stove. All you need is a tossed salad to complete the meal. Add any leftover vegetables you have on hand to the salad.
You can also use cooked turkey from the deli. Look for a low-sodium roasted turkey breast. Ask for it to be cut in one thick piece. It will be easier to cut into bite-sized pieces.
Any type of reduced-fat cheese can be used.
Any type of sliced mushrooms can be used.
Other whole wheat pasta shapes can be used instead of linguine.
While casserole cooks, assemble salad.
To buy: 1 carton reduced-fat sour cream, 1 package reduced-fat, shredded, sharp cheddar cheese, 10 ounces cooked turkey beast, 1 jar/can low-sodium pasta sauce, 1 small package whole wheat linguine, 1 small container sliced Portobello mushrooms and 1 bag washed, ready-to-eat green salad.
Staples: olive oil spray, onion, garlic, reduced-fat oil and vinegar dressing, salt and black peppercorns.