Cheddar Turkey Casserole
Pasta, veggies and leftover turkey combine to create a filling meal.
|4 cups||uncooked spiral pasta|
|1||garlic clove, minced|
|3 tablespoons||all-purpose flour|
|1/4 teaspoon||prepared mustard|
|1/4 teaspoon||dried thyme|
|2 cups||2% milk|
|1 1/2 cups||(6 ounces) shredded Cheddar cheese|
|2 cups||cubed cooked turkeys meat|
|2 cups||frozen mixed vegetables, thawed|
|1/2 cup||slivered almonds|
Preheat oven to 350°. Cook pasta according to package directions.
Meanwhile, in a large saucepan, saute garlic in butter until tender. Stir in flour, salt, mustard, thyme and pepper. Gradually stir in milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Drain pasta; place in a large bowl. Toss with turkey, vegetables and cheese sauce.
Transfer to a greased 13x9-in. baking dish. Sprinkle with almonds. Bake, uncovered, 35-40 minutes or until heated through. Yield: 6 servings.