Cheddar Turkey Casserole
4 cups uncooked spiral pasta 1 garlic clove, minced 3 tablespoons butter 3 tablespoons all-purpose flour 1 teaspoon salt 1/4 teaspoon prepared mustard 1/4 teaspoon dried thyme 1/4 teaspoon pepper 2 cups 2% milk 1-1/2 cups (6 ounces) shredded cheddar cheese 2 cups cubed cooked turkey 2 cups frozen mixed vegetables, thawed 1/2 cup slivered almonds (optional)
Cook pasta according to package directions
Meanwhile, in a large saucepan, saute garlic in butter until tender. Stir in the flour, salt, mustard, thyme, and pepper. Gradually stir in the milk. Bring to a boil, cook, and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted.
Drain pasta; place in large bowl. Toss with turkey, vegetables, and cheese sauce.
Transfer to a greased 13 x 9 inch baking dish. Sprinkle with almonds if desired.
Bake, uncovered, at 350 degrees for 35-40 minutes or until heated through
Yield: 6 servings
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