Turkey Chili Casserole
Adapted from
The Weight Watchers Complete Cookbook & Program Basics
6 servings
| 4 1/2 c No Yolks egg noodle substitute, cooked | 8 ozs turkey light meat, skinless, cooked and cubed | ||
| 2 tbsps light margarine, melted | 1 c onions, chopped | ||
| 2 tbsps unbleached flour | 1 1/2 c bell peppers, chopped | ||
| 2 c fat-free milk | 1 tbsp yellow mustard | ||
| 1 tbsp parmesan cheese | 2 tbsps 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 two minutes. Whisk in milk and parmesan cheese. Cook stirring constantly for another two 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.
| Calories | 244 | %CFF | 14 % | |
| Total Fat | 4 g | Saturated Fat | 0.9 mg | |
| Protein | 19 g | Cholesterol | 29 g | |
| Carbohydrates | 31 g | Sodium | 154 mg | |
| Sugars | 8 g | Fiber | 3 g | |
|
4.7 WW Points | ||||
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Rated by 2 users (3.0)
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