Mediterranean Turkey Casserole

Use up your Thanksgiving Turkey leftovers in this yummy pasta dish!
Course Main
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 8
Author The National Pasta Association


  • 1 pound Medium Egg Noodles uncooked
  • 1 14 1/2- oz. can low-sodium chicken broth
  • 1 cup skim milk
  • 1 tsp. salt
  • 1/4 cup cornstarch
  • 2 cups chopped cooked turkey
  • 1 14- oz. can artichoke hearts drained and quartered
  • 1 7 1/2- oz. jar roasted red peppers drained and sliced
  • 9 Kalamata olives pitted and sliced
  • 1/2 cup grated part-skim mozzarella cheese
  • 1/2 cup white wine
  • 1 tsp. fresh lemon juice
  • 1/2 tsp. black pepper
  • Vegetable oil cooking spray
  • 2 tbsp. grated Parmesan cheese


  1. 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.
  2. Heat oven to 350- 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.