Turkey Casserole

• 1 can condensed reduced fat cream of chicken soup
• 1 can condensed reduced fat broccoli cheese soup
• milk - about 2/3 of one of the soup cans
• 1 20 oz package extra lean ground turkey
• whole wheat penne
• 2 handfuls Panko breadcrumbs
• 1/4 c. onions
• EVOO
• salt

Heat EVOO in a deep skillet, about a full turn around the pan, on med. heat. Add the ground turkey, breaking in chunks with a spatula. Sprinkle with salt. Cook until the turkey is white on all sides. The easiest way to do this, and still keep it moist, is to cook one side 3-4 minutes, turn all the chunks, cook another 3-4 minutes, reduce heat and cover. After about 5 minutes, take off burner but keep covered. If it looks dry while you prepare the other ingredients, add a little water and cover again.

While the turkey is cooking, bring a pot of salted water to a boil. Cook the pasta (however much you prefer) to al dente.

Combine the soups in a bowl and stir in the milk slowly to avoid lumps. Add the onions, turkey and pasta. Stir until all ingredients covered in sacue.

Preheat the oven to 325. 

Transfer to a casserole dish sprayed with cooking spray. Top with the Panko. Bake for about 30 minutes. 

6 servings

Adapted from Wisconsin Style Cooking.