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Title: Turkey Chili Casserole
Categories: Leftover Casserole
Yield: 6 Servings
| 4 1/2 | c | No Yolks egg noodle |
| Substitute -- cooked | ||
| 2 | tb | Margarine -- melted |
| 2 | tb | Unbleached flour |
| 2 | c | Skim milk -- at room |
| Temperature | ||
| 1 | tb | Fat-free Parmesan cheese |
| 2 | c | Turkey light meat, skinless |
| Cooked and cubed | ||
| 1 | c | Onions -- chopped |
| 1 1/2 | c | Bell peppers -- chopped |
| 1 | tb | Prepared mustard |
| 2 | tb | Bread crumbs |
Preheat oven to 375. Prepare a 2-quart casserole dish with cooking spray; set aside. In a saucepan, melt margarine over medium-high heat; sprinkle with flour. Cook, whisking quickly and constantly, for 2 minutes. Whisk in milk and Parmesan cheese. Cook stirring constantly for another 2 minutes until thickened. Remove from heat. Add noodles, turkey, onions, bell peppers, and mustard to saucepan; toss to mix well. Spoon mixture into prepared dish and sprinkle with bread crumbs. Bake for 20 minutes or until browned and bubbly. Recipe By : The Weight Watchers Complete Cookbook & Program Basics