Gluten-free Leftover Turkey Cheesy Pasta Casserole

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gluten-free-leftoversThe holidays are almost over, and  there’s the looming leftover turkey in your refrigerator.  You’re up-to-here with turkey sandwiches, so try this oh-so-easy casserole dish using my favorite gluten-free pasta from Tinkyada.

Tinkyada-pasta

I’ve tried many of the gluten free pastas on the market, and the ones made by Tinkyada are by far my favorite. I even feed it to my husband without him even knowing. Add in cream cheese with herbs, fresh broccoli and protein from eggs and turkey, and you’ve got a meal that the whole family will enjoy.

This is also a super easy casserole to make. Before you start chopping and mixing, hard-boil 3-4 eggs. Here’s a sure fire way to Make the Perfect Hard Boiled Egg. Then bring a large pot of water to boil, and cook the pasta for 10 min. This is less than the package calls for, but it’ll continue cooking in the oven. You want the pasta slightly underdone.

In a large bowl, add one 8 ounce container of cream cheese. I bought cream cheese loaded with garlic and herbs. This adds a nice subtle flavor without overwhelming the dish. I’ve also used cheddar, and even Velveeta, with good success. And for convenience, I used a can of gluten-free cream of mushroom soup from Health Valley.

For the fresh vegetables, mix in a cup of sliced mushrooms. I prefer baby portabellas; they seem to hold their color and stay fresher longer than white button mushrooms but use any kind that you prefer. Add in 2 cups of fresh broccoli chopped into bite-sized pieces along with one small chopped onion. There’s no need to cook any of these veggies ahead of time.

Mix everything together, sprinkle Parmesan cheese on top, and bake at 350 degrees for 1 hour, covered. Uncover and bake another 15 minutes until lightly browned.  Serve and enjoy!

Gluten-free Leftover Turkey Cheesy Pasta Broccoli Casserole

Ingredients:

1 pkg. gluten-free macaroni or noodles, cooked for 10 minutes (my favorite brand is Tinkyada)
1 cup milk
1 cup fresh turkey broth (you did save your turkey broth, didn’t you?)
1 can gluten-free cream of mushroom soup (Health Valley)
4-5 diced hard-boiled eggs
1 small diced onion
2 cups of chopped fresh broccoli
8 ounces cream cheese
2-1/2 cup cooked cut up turkey (or chicken)
2 tsp. mixed Italian herbs
1/2 cup of Parmesan cheese, for topping

Directions:

Cook pasta for 10 min. Drain. Mix all together and put in a 9 x 13 inch pan. Top with Parmesan cheese. Cover with foil. Bake 1-1/4 hours at 350 degrees F, removing the foil for last 15 minutes.

Carol #strivetosimplify

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