Turkey Skillet Casserole

Turkey Skillet Casserole
Summary

Casseroles are great dishes to cook in large amounts and save for the week – they make for easy meals that need just a little bit of reheating! Try out this casserole dish packed with protein and great for mixing in vegetables.

  • Prep time
    5 min
  • Cook time
    10 min
  • Servings
    2 Servings
  • Serving size
    5 ounces turkey, 1 3/4 cup vegetables, 3/4 cup pasta, 1/3 cup sour cream
Nutrition Facts

Nutrition Facts

2 Servings

  • Serving Size
    5 ounces turkey, 1 3/4 cup vegetables, 3/4 cup pasta, 1/3 cup sour cream
  • Amount per serving Calories 540

  • Total Fat 13g
    • Saturated Fat 3.5g
  • Cholesterol 110mg
  • Sodium 550mg
  • Total Carbohydrate 51g
    • Dietary Fiber 8g
    • Total Sugars 11g
  • Protein 56g

Choices/Exchanges: 4 Vegetable, 2 Starch, 6 Lean protein

Ingredients

Ingredients

  • canola oil
    2 tsp
  • boneless turkey breast (cut into 1-inch pieces)
    3/4 lbs
  • frozen chopped onion
    3/4 cup
  • garlic (minced)
    2 tsp
  • salt
    1/8 tsp
  • freshly ground black pepper
    1/4 tsp
  • pasta sauce (reduced-sodium, no-sugar-added)
    3/4 cup
  • water
    1/2 cup
  • sliced baby bella mushrooms
    2 cup
  • fresh whole-wheat linguine (broken into 4-5 inch pieces)
    3 oz
  • ready-to-eat spinach (washed)
    2 cup
  • fresh basil (torn into bite-size pieces)
    1/2 cup
  • sharp cheddar cheese (shredded, reduced-fat)
    1/4 cup
  • sour cream (reduced-fat)
    3 tbsp
Directions

Directions

  1. Heat oil in a medium=size nonstick skillet over medium-high heat. Add turkey, onion and garlic. Sauté 3 minutes, turning turkey pieces to brown all sides. Sprinkle with salt and pepper.

  2. Add the pasta sauce, water, mushrooms and linguine. Stir to mix well. Bring to a simmer. Reduce heat to medium, cover with a lid, and cook 3 minutes. The linguine should be cooked through. Add a little water if sauce is dry before pasta is cooked.

  3. Add spinach and basil, stirring until spinach wilts. Remove from the heat and sprinkle the cheese on top. Spoon sour cream over cheese. Serve on 2 dinner plates.

  4. Cook’s Tip: It’s important to use fresh pasta from the supermarket for this recipe. Fettuccine can be used instead of linguine.

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