Ready in 45 minutes
This favorite of ours uses up leftover turkey and adds sliced zucchini. Whole-wheat spaghetti and low-sodium, low-fat cream soup make this version as heart-healthy as it is delicious. Try adding carrots, green beans, broccoli, or other veggies to this casserole to expand your family's palate.
Preheat the oven to 350 deg F. Lightly spray an 8-inch square baking pan with cooking spray.
Prepare the pasta using the package directions, omitting the salt and oil and cooking until almost tender, 3 to 4 minutes less than directed. Drain well in a colander. Set aside.
Meanwhile, heat a large nonstick skillet over medium heat for 2 minutes. Add the oil, swirling to coat the bottom. Cook the onion for 3 minutes, or until it begins to soften, stirring frequently. Reduce the heat to low.
Stir in the zucchini. Cook for 3 minutes, or until it begins to soften and turns light brown, stirring constantly.
Sprinkle with the garlic, nutmeg, and pepper. Cook for 2 minutes, stirring constantly.
Stir in the soup and milk. Increase the heat to medium and bring to a simmer. Simmer for 3 minutes, or until the mixture begins to thicken. Remove from the heat.
Stir in the turkey, then the pasta. Spoon into the pan, lightly smoothing the top.
In a small bowl, stir together the panko and Parmesan. Sprinkle over the casserole. Lightly spray with cooking spray.
Bake for 25 minutes, or until the pasta is bubbly and the top is browned.