Turkey Tetrazzini

This is a great way to use leftover turkey. It's a true comfort food without the wheat and lower in fat than most traditional recipes. Plus, my kids went back for seconds. It's that good! I served this with a green salad and baked acorn squash for a well-rounded meal.

Ingredients
16 ounces brown rice spaghetti noodles (i.e Tinkyada)
1/2 cup margarine
1/2 cup brown rice flour
3 cups vegetable broth
2 cups milk of your choice
1/4 cup Parmesan cheese, grated
1/4 t salt
1/2 t pepper
4 cups white and dark meat turkey, cooked and chopped
1/4 cup Cheddar cheese, grated

Directions
Preheat oven to 350 degrees. Lightly spray a 9 x 13 baking dish with cooking spray and set aside.

Cook rice noodles in a large pot of boiling water. Note: Rice noodles can be fincky. Stir frequently to make sure they do not clump together. Also, do not over cook or they will be too soft .

Melt margarine in a medium pan over medium heat. Stir in flour, careful to avoid cooking the flour into lumps before it is fully incorporated into the margarine. (I like to use a spring whisk for this task.) Add brown rice flour and vegetable broth. Cook over medium to medium-high heat until the mixture comes to a boil. Stir in 1/4 cup Parmesan cheese and remove from heat.

Add turkey and cooked noodles. Stir to combine and spoon into greased baking dish. Top with 1/4 cup Cheddar cheese. Bake at 350 degrees for 30 minutes or until browned.

Serves 8.