Difficulty: Normal

Prep: 20 minutes

This gluten-free turkey, cranberry noodle casserole will become a fast family favorite thanks to our dried whole cranberries and Banza chickpea pasta.


4 cups cooked Banza pasta 1/2 cup butter 
 1 (8 ounce) package cream cheese 
2 teaspoons garlic powder 
2 cups milk 
6 ounces grated Parmesan cheese 1/8 tsp ground pepper 2 cups cooked diced turkey or chicken 1 cup dried whole cranberries, plus extra for garnish 2/3 cup pine nuts or slivered almonds, plus extra for garnish


Preheat oven to 350 degrees Step 1 Cook Banza pasta according to instructions and set aside Step 2 Melt butter in a medium, non-stick saucepan over medium heat. Add cream cheese and garlic powder, stirring with wire whisk until smooth. Add milk, a little at a time, whisking to smooth out lumps. Stir in Parmesan and pepper. Remove from heat when sauce reaches desired consistency. Sauce will thicken rapidly, thin with milk if cooked too long. Step 4 In a baking dish, combine all ingredients. Salt and pepper to taste.  Mix well.  Bake 30 minutes or until heated through. Garnish with dried whole cranberries and pine nuts or slivered almonds.
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