Servings: 8 | Preparation Time: 20 minutes | Cooking Time: 45 minutes
• 4 oz (125 g) whole wheat spaghetti noodles
• 4 tsp (20 mL) Lactantia Healthy Attitude Omega 3 Margarine
• 8 oz (250 g) mushrooms, sliced
• ¼ cup (50 mL) finely chopped onion
• 3 cloves garlic, minced
• 2 cups (500 mL) Butterball Frozen Turkey, chopped cooked breast
• 1 pkg (500 g) Omstead Steam Ease Broccoli and Cauliflower
• ½ cup (125 mL) grated Parmesan cheese
• 8 eggs, beaten
• 1 can (370 mL) 2% evaporated milk
• ½ tsp (2 mL) each salt and pepper
• ¼ cup (50 mL) toasted whole wheat bread crumbs
Break noodles into 2-inch (5 cm) lengths. Prepare broccoli and cauliflower according to package directions; drain well. Set aside. Preheat oven to 350°F (180°C).
Heat half the margarine in a nonstick skillet set over medium heat. Cook mushrooms, onion and garlic for 5 minutes or until golden. Let cool slightly. Toss mushroom mixture with turkey, broccoli and cauliflower, noodles and half of the Parmesan. Spread evenly in a greased 13- x 9-inch (3 L) baking dish.
Whisk eggs with milk, salt and pepper. Pour evenly over pasta mixture. Toss remaining margarine and Parmesan with bread crumbs. Sprinkle evenly over the egg mixture. Bake for 35 to 40 minutes or until golden and set. Let stand for 5 minutes before serving.
Calories: 360 calories
Fat: 9 g
Saturated: 3 g
Cholesterol: 230 mg
Sodium: 490 mg
Potassium: 472 mg
Carbohydrates: 18 g
Fibre: 3 g
Protein: 26 g
