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Turkey Meatball Olive Casserole


Turkey Meatball & Olive Casserole

Turkey Meatball & Olive Casserole

Yield

Makes 6 to 8 servings

Ingredients

2 cups uncooked rotini
1/2 pound ground turkey
1/4 cup dry bread crumbs
1 egg, lightly beaten
2 teaspoons dried minced onion
2 teaspoons white wine Worcestershire sauce
1/2 teaspoon Italian seasoning
1/2 teaspoon salt
1/8 teaspoon black pepper
1 tablespoon vegetable oil
1 can (about 10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup low-fat plain yogurt
3/4 cup pimiento-stuffed green olives, sliced
3 tablespoons Italian-style bread crumbs
1 tablespoon margarine or butter, melted
Paprika (optional)

Preparation

  1. Preheat oven to 350°F. Spray 2-quart round casserole with nonstick cooking spray.
  2. Cook pasta according to package directions until al dente. Drain and set aside.
  3. Meanwhile, combine turkey, dry bread crumbs, egg, onion, Worcestershire, Italian seasoning, salt and pepper in medium bowl. Shape mixture into 1/2-inch meatballs.
  4. Heat oil in medium skillet over high heat until hot. Add meatballs in single layer; cook until lightly browned on all sides and still pink in centers, turning frequently. Do not overcook. Remove from skillet; drain on paper towels.
  5. Combine soup and yogurt in large bowl. Add pasta, meatballs and olives; stir gently to combine. Transfer to prepared dish.
  6. Combine Italian-style bread crumbs and margarine in small bowl; sprinkle evenly over casserole. Sprinkle lightly with paprika, if desired.
  7. Bake, covered, 30 minutes. Uncover and bake 12 minutes or until meatballs are no longer pink in centers and casserole is hot and bubbly.

Nutritional Information

Sodium 1205 mg
Protein 15 g
Fiber 1 g
Carbohydrate 38 g
Cholesterol 56 mg
Total Fat 14 g
Calories 337

Dietary Exchange

Fat 2
Meat 1
Starch 2-1/2

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