Directions:
- Preheat oven to 350.
- Melt butter in saute pan.
- Add onion, celery, pepper, salt, carrots, and mushrooms (optional).
- Saute until vegetables are tender.
- Add flour and stir until vegetables are coated.
- Add wine, and stir quickly until flour is absorbed.
- Gradually add broth, stirring constantly.
- Bring to a boil, reduce heat and simmer 5 minutes, stirring frequently.
- Remove from heat.
- Add 1/2 cup Parmesan cheese and the Neufchatel cheese, stirring until cheese melts.
- Add the peas, turkey and pasta.
- Stir until blended.
- Coat a casserole with non-stick spray and transfer mixture to the casserole.
- Combine breadcrumbs (or panko) with 1/2 cup Parmesan cheese.
- Sprinkle mixture evenly over the top of the casserole.
- Bake at 350 for 30 minutes until lightly browned.
- Let rest for 15 minutes before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 443.69 Kcal (1858 kJ) | ||
| Calories from fat | 161.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.95g | 28% | |
|---|---|---|---|
| Cholesterol | 92.08mg | 31% | |
| Sodium | 2391.32mg | 100% | |
| Potassium | 704.37mg | 15% | |
| Total Carbs | 26.85g | 9% | |
| Sugars | 5.06g | 20% | |
| Dietary Fiber | 3.79g | 15% | |
| Protein | 37.92g | 76% | |
| Vitamin C | 16.8mg | 28% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 3.6mg | 20% | |
| Calcium | 413.1mg | 41% | |
| Amount Per 100 g | |||
| Calories | 101.89 Kcal (427 kJ) | ||
| Calories from fat | 37.1 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.12g | 28% | |
|---|---|---|---|
| Cholesterol | 21.15mg | 31% | |
| Sodium | 549.16mg | 100% | |
| Potassium | 161.75mg | 15% | |
| Total Carbs | 6.17g | 9% | |
| Sugars | 1.16g | 20% | |
| Dietary Fiber | 0.87g | 15% | |
| Protein | 8.71g | 76% | |
| Vitamin C | 3.9mg | 28% | |
| Iron | 0.8mg | 20% | |
| Calcium | 94.9mg | 41% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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