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
Cook Banza pasta according to instructions and set aside
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.
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.