Turkey Meatball & Olive Casserole
Makes 6 to 8 servings
|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|
|1/8||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|
- Preheat oven to 350°F. Spray 2-quart round casserole with nonstick cooking spray.
- Cook pasta according to package directions until al dente. Drain and set aside.
- Meanwhile, combine turkey, dry bread crumbs, egg, onion, Worcestershire, Italian seasoning, salt and pepper in medium bowl. Shape mixture into 1/2-inch meatballs.
- 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.
- Combine soup and yogurt in large bowl. Add pasta, meatballs and olives; stir gently to combine. Transfer to prepared dish.
- Combine Italian-style bread crumbs and margarine in small bowl; sprinkle evenly over casserole. Sprinkle lightly with paprika, if desired.
- Bake, covered, 30 minutes. Uncover and bake 12 minutes or until meatballs are no longer pink in centers and casserole is hot and bubbly.
|Total Fat||14 g|
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