TURKEY-CHEESE MACARONI BAKE

Turkey-Cheese Macaroni Bake image

"My family requests this casserole all year," says Doris Rector of Comanche, Oklahoma. "It's a great way to use up leftover turkey, and it freezes well, too. I lightened up the original recipe by reducing the butter in the sauce and substituting reduced-fat cheese and fat-free milk."

Provided by Taste of Home

Categories Dinner

Time 55m

Yield 6 servings.

Number Of Ingredients 14

Ingredients

1 cup uncooked elbow macaroni
1/4 cup finely chopped onion
1/4 cup all-purpose flour
1/2 teaspoon salt
2 tablespoons butter
1/4 teaspoon pepper
1/8 teaspoon dried thyme
2 cups fat-free milk
2 cups cubed cooked turkey breast
1 cup shredded reduced-fat cheddar cheese, divided
TOPPING:
1/4 cup bread crumbs
1 tablespoon butter, melted
1 teaspoon minced fresh parsley

Steps:

Cook macaroni according to package directions. Meanwhile, in a saucepan, saute the onion in butter. Add the flour, salt, pepper and thyme; stir until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain macaroni; add the white sauce, turkey and cheese. Transfer to a 2-qt. baking dish coated with cooking spray., Combine the topping ingredients; sprinkle over casserole. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Place under broiler for about 5 minutes or until golden brown.

Nutrition Facts : Calories 307 calories, Fat 11g fat (7g saturated fat), Cholesterol 72mg cholesterol, Sodium 363mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 1g fiber), Protein 25g protein. Diabetic Exchanges