1 lb medium egg noodles uncooked
14 1/2 oz low-sodium chicken broth
1 cup skim milk
1 tsp salt
1/4 cup cornstarch
2 cup chopped cooked turkey
14 oz canned artichoke hearts - drained a, nd quartered
7 1/2 oz jar roasted red peppers - drained a, nd sliced
9 kalamata olives - pitted and sliced
1/2 cup grated mozzarella cheese - (part-sk, im)
1/2 cup white wine
1 tsp fresh lemon juice
1/2 tsp black pepper
1 vegetable oil cooking spray
2 tbsp grated parmesan cheese
Directions
Prepare noodles according to package directions; drain. Stir the
broth, milk, salt and cornstarch together in a large pot or Dutch
oven until the cornstarch is dissolved. Cook over medium heat,
stirring constantly, until thickened and bubbly. Stir in noodles,
turkey, artichoke hearts, red peppers, olives, mozzarella cheese,
wine, lemon juice and pepper.
Heat oven to 350 degrees F. Spray a 3-quart baking dish with cooking
spray. Spoon noodle mixture into dish. Sprinkle with Parmesan cheese.
Bake until bubbling around the edges, about 35 minutes. Let stand
5 minutes before serving.
Each serving provides: 365 Calories; 23.7 g Protein; 31.7 g
Carbohydrates; 6.06 g Fat; 87.5 mg Cholesterol; 1074 mg Sodium.
Calories from Fat: 15%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Servings: 8 servings
Mediterranean Turkey Casserole Recipe brought to you by Recipe Ideas
Categories: Casserole; Main Dish; Poultry; Turkey
The History of Recipes
We can track the history of written recipes far back into history, at least as far back into recorded history as early Egypt, and possibly even further. In practice though, mostly, these old cookbooks were just simple pictorial instructions for food preparation.
In fact, the oldest recipe found, according to historians are a few stone tablets in ancient Sumerian which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful. Progressing into Roman times around 25BC a roman called Apicius wrote a number of documents describing recipes enjoyed by wealthy Romans. In his scrolls, Apicius describes how the meals of wealthy Romans were separated into hors d`oeuvre, main course and afters, something we still use today. Aspicius recounts how the Romans were skilled in the use of a wide range of herbs and spices, including a few that will be familiar to modern cooks such as thyme, mint and parsley. Later on in the 1400s, people returning from the crusades brought back many foods and herbs from the Middle-East, such as coriander, parsley, and basil. The introduction of these new tastes prompted an increase in manuscripts on cookery, many of which still exist in private libraries. By the advent of the twentieth century, cook books were in high demand, mostly as a result of increased literacy, more free time and having more money. The introduction of the TV gave us cooking programs and the demand for the accompanying recipe books. And that brings us to the present day and the invention of the internet, permitting everyone to access massive numbers of recipes just like those on our web site. |
We hope you enjoy this Mediterranean Turkey Casserole recipe.
