Turkey & Asparagus Casserole
Posted on November 15, 2012 by Webdev
- 12 oz. gf pasta
- 1 bunch asparagus, cut into 2 inch pieces
- 1 Tablespoon olive oil
- 2 shallots, minced
- 1 medium red bell pepper, chopped
- 1 cup cremini mushrooms, sliced
- 3 Tablespoons unsalted butter
- 2 Tablespoons gf flour
- 1 cup milk
- 1 cup Parmesan cheese
- Salt and freshly ground black pepper
- 3 cups cooked turkey, shredded
- 6 oz. fresh mozzarella, diced
Bring a large pot of salted water to a boil. Add the asparagus and cook until just tender, about 4 minutes. Using a slotted spoon remove the asparagus and immediately plunge into a bowl of ice water. Add the pasta to the boiling water and cook until al dente; drain.
Heat the olive oil in a large skillet over medium high heat. Add the shallots; sauté for 1 minute. Add the bell peppers; sauté for 2 minutes. Add the mushrooms; sauté for 2 minutes or until the vegetables are just tender. Remove from heat and set aside.
Preheat the oven to 375°.
In a small saucepan, melt the butter over medium heat. Whisk in the gf flour and cook for 1 minute. Gradually add the milk, whisking constantly and cook until thickened. Add the parmesan cheese and stir until blended. Adjust seasonings to taste with salt and freshly ground black pepper.
In a large bowl, toss the cooked pasta with the vegetables, white sauce and turkey. If necessary adjust seasonings to taste with salt and freshly ground black pepper.
Transfer the mixture to a greased 13×9 inch baking pan and top with fresh mozzarella. Bake for 30 minutes or until the cheese is melted and lightly browned on top and the casserole is bubbling. Serve.
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