Cheddar Turkey Casserole Recipe

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 (I will leave this out next time)
1/4 teaspoon pepper
2 cups 2% milk
1-1/2 cups (6 oz) shredded cheddar cheese
2 cups cubed cooked turkey
2 cups frozen mixed vegetables, thawed

Preheat oven to 350 degrees.  Cook pasta according to package directions.

Meanwhile, in a large saucepan, saute garlic in butter until tender (do not burn).  Stir in flour, salt, mustard, thyme and pepper.  Gradually stir in milk.  Bring to a boil; cook and stir 2 minutes or until thickened.  Remove from head; stir in cheese until melted.  Drain pasta; place in large bowl.  Toss turkey, vegetables and cheese sauce.

Transfer to a greased 13x9 in backing dish.  Sprinkle with more cheese if desired (its already really cheesy).  Bake uncovered for 35-40 minutes or until heated through.

Yield 6 to 8 servings

Nutritional Facts:
1-1/3 cups equals 513 calories, 23 g fat (12 g unsaturated fat) 87 mg cholesterol, 703 mg sodium, 46 carbohydrate, 5 g fiber, 31 g protein.

Things to Note:
This is from the Taste of Home site.  We had it for dinner the other night to use up some of our leftover turkey.  It was a big hit.  The only thing I would change would be to eliminate the thyme or maybe reduce it....but I left it in as a suggested item.

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