YOUR SOLIN GENERATED RECIPE
Creamy Whole Wheat Macaroni Bake with Lean Ground Turkey and Crispy Panko Topping
A comforting, protein-packed macaroni bake featuring whole wheat pasta tossed with lean ground turkey and a light, creamy sauce made with nonfat Greek yogurt and a touch of egg white for extra lift, all crowned with a crispy panko topping and a sprinkle of low-fat cheddar cheese.
INGREDIENTS
1 cup whole wheat macaroni (cooked)
3 ounces lean ground turkey
1/4 cup nonfat Greek yogurt
1/8 cup low-fat shredded cheddar cheese
1 large egg white
1/4 cup panko breadcrumbs
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon garlic powder
PREPARATION
Preheat your oven to 375°F (190°C). Lightly grease a small baking dish.
Prepare the whole wheat macaroni according to package instructions until al dente, then drain and set aside.
In a skillet over medium heat, cook the lean ground turkey with salt, black pepper, and garlic powder until fully browned and no longer pink. Drain any excess fat.
In a mixing bowl, combine the cooked turkey, macaroni, nonfat Greek yogurt, and egg white. Stir until well blended.
Transfer the mixture into the prepared baking dish. Sprinkle the low-fat cheddar cheese evenly over the top.
Mix the panko breadcrumbs with a tiny pinch of garlic powder and a drizzle of olive oil or non-stick spray if desired, then sprinkle evenly over the cheese layer.
Bake in the preheated oven for 18-22 minutes until the casserole is heated through and the panko topping is golden and crispy.
Remove from the oven and allow to cool slightly before serving.