Southwest Turkey Casserole |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 2 |
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Maria Luisa Reyes of Bastrop, Texas writes, âWhen I was small, my mother and stepfatherâwho was head cook for an oil companyâmade this colorful casserole.â Ingredients:
1/2 cup uncooked elbow macaroni |
1/4 cup chopped onion |
1/4 cup chopped sweet red pepper |
4-1/2 teaspoons butter |
1 tablespoon canola oil |
1 tablespoon king arthur unbleached all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon ground cumin |
dash pepper |
1 cup 2% milk |
1 cup (4 ounces) shredded cheddar cheese |
1 cup cubed cooked turkey |
2/3 cup canned diced tomatoes and green chilies |
1/3 cup frozen corn |
1/3 cup frozen peas |
Directions:
1. Cook macaroni according to package directions. Meanwhile, in a large skillet, saute onion and red pepper in butter and oil until tender. Stir in the flour, salt, cumin and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese until melted.
2. Drain macaroni; add to cheese mixture. Stir in the turkey, tomatoes, corn and peas. Transfer to a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until bubbly. Yield: 2 servings.
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