Tomato-Basil Turkey Casserole
Recipe from Betty Crocker

Give new life to leftover turkey in a pleasing casserole featuring pasta, zucchini and olives in tasty tomato sauce.


Tomato-Basil Turkey Casserole

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Servings: 6 servings (1 1/3 cups each)
Prep Time: 25 mins
Total Time: 1 hr 15 mins
Related Categories: Casseroles, Turkey, Turkey Casserole, Turkey Casseroles, Turkey Leftovers, Turkey Soup
 
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Ingredients
  • 2   cups
    uncooked gemelli pasta (8 ounces)
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  • 2   cups
    diced cooked turkey
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  • 1   jar
    tomato pasta sauce (any hearty or thick variety; 26 ounces)
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  • 1   medium
    zucchini, cut in half lengthwise, then cut into slices (1 1/2 cups)
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  • 1   can
    sliced ripe olives, drained (2 1/4 ounces)
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  • 1   teaspoon
    dried basil leaves
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  • 1/4   cup
    shredded fresh Parmesan cheese
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Directions
1.
Heat oven to 375 degrees F. Spray 2-quart casserole with cooking spray. Cook and drain pasta as directed on package.
2.
In casserole, mix pasta and remaining ingredients except cheese.
3.
Cover; bake 30 minutes. Sprinkle with cheese. Bake uncovered 15 to 20 minutes longer or until bubbly and thoroughly heated.

Tip:
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Nutrition information
Calories 390 (Calories from Fat 110); Total Fat 12g (Saturated Fat 3g, Trans Fat 0g); Cholesterol 70mg; Sodium 960mg; Total Carbohydrate 49g (Dietary Fiber 3g, Sugars 13g); Protein 21g. Daily Values: Vitamin A 15%; Vitamin C 15%; Calcium 10%; Iron 20%. Exchanges: 2 Starch; 1 Other Carbohydrate; 0 Vegetable; 2 Lean Meat; 1 Fat. Carbohydrate Choices: 3. Percent Daily Values are based on a 2,000 calorie diet
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