Turkey-noodle casserole with spinach

Leftover turkey begs to be made into a creamy casserole. Ours is made with whole wheat pasta, a light, lemony sauce and extra vegetables. This is an ideal dish to make ahead.

Prepare the casserole through step 3, cover and refrigerate for up to two days or freeze for up to three months (thaw before baking).

Preparation: time 40 minutes

Cooking time: 50 to 60 minutes

Serves 8

• 30 ml plus 5 ml (2 tbsp plus 1 tsp) olive oil, divided
• 1 medium onion, chopped
• 65 g (1/2 c) all-purpose flour
• 1 L (4 c) reduced-sodium chicken broth, heated
• 125 ml (1/2 c) reduced-fat sour cream
• 10 ml (2 tsp) freshly grated lemon zest
• 15 ml (1 tbsp) lemon juice
• 1 ml (1/4 tsp) salt, or to taste
• Freshly ground pepper to taste
• 250 g (8 oz) whole wheat pasta, such as rotini or fusilli
• 300 g (2 c) sliced carrots (4 medium)
• 1 bag (300 g/12 oz) baby spinach, rinsed
• 350 g (12 oz) diced cooked skinless turkey or chicken
• 50 g (1/2 c) grated Parmesan cheese
• 25 g (1/4 c) fine dry plain bread crumbs

1. Bring a large pot of lightly salted water to a boil. Preheat the oven to 200°C (400°F). Coat a 25 × 35-centimetre (nine × 13-inch) baking dish with nonstick spray.
2. Heat 30 millilitres (two tablespoons) of the oil in a large pot over medium heat. Add the onion and cook, stirring often, until softened, two to three minutes. Add the flour and cook, stirring, for 30 to 60 seconds. Remove from the heat. Add the hot broth and whisk to blend. Place the pot over medium-high heat and bring the sauce to a simmer, whisking constantly. Reduce the heat to low and simmer, whisking occasionally, until slightly thickened, about five minutes. Remove from the heat and whisk in the sour cream, lemon zest, lemon juice, salt and pepper.
3. Add the pasta and carrots to the boiling water and cook for five minutes. Add the spinach and stir until wilted, 30 to 60 seconds. Drain the pasta and vegetables. Refresh under cold running water. (The pasta will seem quite firm but will continue to cook during baking.) Transfer the pasta mixture to a large bowl. Add the sauce and turkey. Toss to coat well. Scrape the mixture into the prepared baking dish, spreading evenly. Sprinkle with the Parmesan. Mix the bread crumbs and remaining five millilitres (one teaspoon) oil in a small bowl and sprinkle over the casserole.
4. Bake the casserole, uncovered, until it is bubbly and the topping is lightly browned, 35 to 45 minutes. One serving is 300 millilitres (1 1/3 cups).

Per serving: 333 calories, 23 g protein, 32 g carbohydrates, 6 g fibre, 9 g total fat, 3 g saturated fat, 42 mg cholesterol, 378 mg sodium.