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Baked Turkey Parmesan Penne

November 26, 2010

It’s winter, which means comfort food at my house. And what better comfort food than a casserole. Here’s a definite favorite that I came up with a few years back! It’s perfect for leftover turkey meat, but equally as good with chicken. Use fresh broccoli and freshly grated parmesan cheese for the fullest flavor.

8 oz. penne pasta, cooked al dente and drained well
2 cups cooked turkey meat, chopped
2 cups fresh broccoli, steamed and chopped
1 can condensed cream of chicken soup
1/2 cup sour cream
1/2 cup buttermilk
1/2 cup freshly grated parmesan cheese, divided
1 Tablespoon minced dried onion
1 teaspoon paprika
Kosher salt and fresh ground black pepper, to taste


  • Pre heat oven to 375 degrees F.
  • Spray 2-quart casserole dish with Pam cooking spray. Set aside.
  • In a large bowl, whisk together soup, sour cream, buttermilk, minced onion, paprika, salt and black pepper.
  • Stir in cooked turkey, cooked penne, 1/4 cup parmesan cheese, and cooked broccoli. Mix until evenly coated with sauce.
  • Spoon mixture into prepared dish.
  • Sprinkle remaining 1/4 cup parmesan cheese on top.
  • Baked covered 25 minutes.
  • Remove cover and bake additional 5 minutes un-covered.
  • Serve hot.
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One Response to “ Baked Turkey Parmesan Penne ”

  1. Melissa on November 27, 2010 at 3:01 am

    i have all these ingredients. exciting :)

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