Pasta & white bean casserole
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Pasta & white bean casserole
  Pasta    Casserole    Poultry    Beans  
Last updated 6/12/2012 12:48:33 AM. Recipe ID 9662. Report a problem with this recipe.
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      Title: Pasta & white bean casserole
 Categories: Casseroles, Pasta, Poultry
      Yield: 4 Servings
 
      8 oz Rotini, Twists or Spirals
           - uncooked
      4 oz Ground turkey
      1 sm Onion; peeled and diced
      1 bn Fresh broccoli; chopped; OR
     10 oz -Frozen broccoli, thawed,
           -drained and chopped
      1 ts Dried sage
      1 ts Dried tarragon
     16 oz Canned tomatoes
           - liquid reserved,
           - chopped fine
  1 1/2 c  Low-sodium chicken broth
           -OR- water
 15 1/2 oz Canned white beans
           - rinsed and drained
           Salt and pepper to taste
      2 tb Plain bread crumbs
      2 tb Grated Parmesan cheese
 
  Prepare pasta according to package directions, undercooking by three
  minutes; drain.
  
  Preheat oven to 350 degrees F. Crumble turkey into a large skillet and
  place over medium heat. Cook, stirring occasionally, until turkey is
  cooked through, about 4 minutes. Pour off all but 1 tablespoon of the
  drippings in the pan. Add onion, broccoli, sage and tarragon to the
  pan. Cook until vegetables are soft, about 4 minutes. Add tomatoes
  and heat to boiling, stirring occasionally. Boil 3 minutes. Remove
  skillet from heat and add chicken broth or water, beans and salt and
  pepper to taste. Stir well.
  
  In a large bowl, combine broccoli and turkey mixture with cooked
  pasta. Toss well. Transfer mixture into a 1 1/2-quart baking dish.*
  In a small bowl, mix bread crumbs and Parmesan cheese and sprinkle
  over casserole. Bake until heated through in the center, about 20
  minutes.
  
  *At this point, you may halve the mixture and make two casseroles
  using two smaller pans. Bake one for now and freeze the other one for
  later.
  
  Each serving provides: 374 Calories; 26.1 g Protein; 61.5 g
  Carbohydrates; 3.2 g Fat; 27.6 mg Cholesterol; 545 mg Sodium.
  Calories from Fat: 8%
  
  




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Recipe ID 9662 (Apr 03, 2005)

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