We tried a new recipe from Taste of Home's Healthy Cooking magazine. This time, it was Turkey Spaghetti Casserole. Although the prep for this dish is not too complicated, the baking time is about 75 to 90 minutes.
First we sauteed onion, carrot and celery in a skillet.
In another bowl, combine reduced-sodium chicken broth, a can of cream of mushroom soup, salt and pepper.
Then in a baking dish coated with cooking spray, layer in cubed turkey breast, uncooked spaghetti noodles cut in short strips and then the vegetables mixture. Then pour.
Then pour the broth over the mixture and bake, covered, in the oven at 350 degrees for 70 to 80 minutes. Take out and top with some shredded reduced-fat Colby-Monterey Jack cheese and bake uncovered for another five to 10 minutes.
Our tendency to be a bit imprecise bit us in the behind as our finished product turned out with a more liquid consistency than the picture in the magazine. We should have used more pasta. However, the flavors were on point and they were wonderful. The end result reheats well and tastes wonderful.