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Slow-Cooker Turkey Rotini Casserole

 4 Ratings
3 Comments
  • Prep Time 10 min
  • Total Time 8 hr 40 min
  • Servings 4
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Come home to an Italian dinner. Enjoy turkey and rotini pasta – a hearty casserole!

Ingredients

1
cup reduced-sodium chicken broth
1/2
cup water
1
small stalk celery
1/2
teaspoon dried thyme leaves
1
dried bay leaf
2
turkey thighs (about 1 1/2 pounds)
1
envelope (1 1/4 ounces) Alfredo sauce mix
1
can (10 3/4 ounces) condensed 98% fat-free cream of mushroom soup
1
package (9 ounces) frozen chopped broccoli, thawed and drained
8
ounces uncooked rotini pasta
1/2
cup grated Parmesan cheese

Directions

  • 1 Pour broth and water into 3 1/2- to 4-quart slow cooker. Add celery, thyme and bay leaf. Top with turkey.
  • 2 Cover and cook on low heat setting 6 to 8 hours or until turkey is tender. Remove turkey, celery and bay leaf; discard celery and bay leaf.
  • 3 Increase heat to high setting. Mix sauce mix (dry) and soup; stir into slow cooker. Stir in broccoli. Cover and cook about 30 minutes or until thickened.
  • 4 Cook pasta as directed on package. While pasta is cooking, remove turkey meat from bones and cut into pieces; discard bones.
  • 5 Return turkey to slow cooker. Stir in pasta and cheese.

Expert Tips

Other shapes of similarly sized pasta also can be used in this casserole. Wagon wheels, mafalda (mini lasagna noodles) and penne will work well, too.

Larger pastas, such as lasagna noodles, work better in slow cookers because they can handle the long cooking times. Smaller pastas, such as rotini, perform better when cooked separately and stirred in at the end of cooking.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
590
Calories from Fat
145
% Daily Value
Total Fat
16g
Saturated Fat
6g
Cholesterol
170mg
Sodium
1430mg
Total Carbohydrate
57g
Dietary Fiber
4g
Protein
58g
% Daily Value*:
Iron
34%
34%
Exchanges:
3 Starch; 2 Vegetable; 6 Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.

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