Spicy Turkey Casserole
This skillet dish is rich in calcium.
Makes 6 (1-cup) servings
|1||tablespoon olive oil|
|1||pound turkey breast cutlets, cut into 1/2-inch pieces|
|2||spicy chicken or turkey sausages (about 3 ounces each), sliced 1/2 inch thick|
|1||cup diced green bell pepper|
|1/2||cup sliced mushrooms|
|1/2||cup diced onion|
|1||jalapeño pepper,* seeded and minced (optional)|
|1/2||cup fat-free reduced-sodium chicken broth or water|
|1||can (about 14-1/2 ounces) no-salt-added diced tomatoes, undrained|
|1||teaspoon Italian seasoning|
|1/4||teaspoon black pepper|
|1||cup cooked yolk-free egg noodles|
|6||tablespoons grated Parmesan cheese|
|2||tablespoons coarse bread crumbs|
*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.
- Preheat oven to 350°F. Heat oil in large nonstick skillet. Add turkey and sausages; cook and stir over medium heat 2 minutes. Add bell pepper, mushrooms, onion and jalapeño pepper, if desired; cook and stir 5 minutes. Add chicken broth; cook 1 minute, scraping up any browned bits from bottom of skillet. Add tomatoes with juice, seasonings and noodles.
- Spoon turkey mixture into shallow 10-inch round casserole. Sprinkle with cheese and bread crumbs. Bake 15 to 20 minutes or until mixture is hot and bread crumbs are brown. Garnish as desired.
|Serving Size:||1 cup casserole (without garnish)|
|Saturated Fat||2 g|
|Total Fat||6 g|
|Calories from Fat||23 %|
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