"My family requests this casserole all year," says Doris Rector of Comanche, Oklahoma. "It's a great way to use up leftover turkey, and it freezes well, too. I lightened up the original recipe by reducing the butter in the sauce and substituting reduced-fat cheese and fat-free milk."


INGREDIENTS



* 1 cup uncooked elbow macaroni
* 1/4 cup finely chopped onion
* 2 tablespoons butter or stick margarine
* 1/4 cup all-purpose flour
* 1/2 teaspoon salt
* 1/4 teaspoon pepper
* 1/8 teaspoon dried thyme
* 2 cups fat-free milk
* 2 cups cubed cooked turkey breast
* 1 cup (4 ounces) reduced-fat shredded cheddar cheese, divided
* TOPPING:
* 1/4 cup bread crumbs
* 1 tablespoon butter or stick margarine, melted
* 1 teaspoon minced fresh parsley


SERVINGS 6
CATEGORY Lower Fat
METHOD Baked
PREP 20 min.
COOK 35 min.
TOTAL 55 min.


DIRECTIONS




Cook macaroni according to package directions. Meanwhile, in a saucepan, saute the onion in butter. Add the flour, salt, pepper and thyme; stir until blended. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Drain macaroni; add the white sauce, turkey and cheese. Transfer to a 2-qt. baking dish coated with nonstick cooking spray.
    Combine the topping ingredients; sprinkle over casserole. Bake, uncovered, at 350° for 30-35 minutes or until heated through. Place under broiler for about 5 minutes or until golden brown. Yield: 6 servings.

 



NUTRITIONAL INFO




Nutritional Analysis: One serving equals 307 calories, 11 g fat (7 g saturated fat), 72 mg cholesterol, 363 mg sodium, 26 g carbohydrate, 1 g fiber, 25 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 fat.