Cheddar Turkey Casserole

Prep: 20 min. Bake: 35 min. Yield: 6 Servings Ingredients 4 cups uncooked spiral pasta 1 garlic clove, minced 3 tablespoons butter 3 tablespoons all-purpose flour 1 teaspoon salt 1/4 teaspoon prepared mustard 1/4 teaspoon dried thyme 1/4 teaspoon pepper 2 cups 2% milk 1-1/2 cups (6 ounces) shredded cheddar cheese 2 cups cubed cooked turkey 2 cups frozen mixed vegetables, thawed 1/2 cup slivered almonds Directions Cook pasta according to package directions. Meanwhile, in a large saucepan, saute garlic in butter until tender. Stir in the flour, salt, mustard, thyme and pepper. Gradually stir in milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in cheese until melted. Drain pasta; place in a large bowl. Toss with turkey, vegetables and cheese sauce. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with almonds. Bake, uncovered, at 350° for 35-40 minutes or until heated through. Serve immediately or before baking, cover and freeze casserole for up to 3 months. To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Bake according to directions. Yield: 6 servings. Nutritional Facts 1-1/3 cups equals 513 calories, 23 g fat (12 g saturated fat), 87 mg cholesterol, 703 mg sodium, 46 g carbohydrate, 5 g fiber, 31 g protein. Tip Cheese Grater Cleanup When grating blocks of cheese, I spray the grater with nonstick cooking spray. The grated cheese seems to flow right off, and there’s a lot less waste. Cleanup is a breeze, too.