Spinach Turkey Noodle Bake Recipe

Spinach Turkey Noodle Bake Recipe photo by Taste of Home

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"This creamy, comforting casserole is a terrific way to use up leftover turkey," advises Ramona Fish of Columbus, Indiana. "I usually freeze diced cooked turkey in 2-cup portions and have them ready to use when someone requests this popular dish."

This recipe is:

Healthy

Diabetic Friendly

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Spinach Turkey Noodle Bake Recipe

Prep: 20 min. Bake: 45 min. + standing

Yield: 6 Servings

20 45 65

Ingredients

2-1/2 cups uncooked yolk-free noodles
2 cups diced cooked turkey breast
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1/4 teaspoon garlic salt
1/8 teaspoon dried rosemary, crushed
Dash pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup (8 ounces) fat-free cottage cheese
3/4 cup shredded part-skim mozzarella cheese, divided
1/8 teaspoon paprika

Directions

Cook noodles according to package directions; drain. Meanwhile, in a large bowl, combine the turkey, soup, garlic salt, rosemary and pepper. In another bowl, combine the spinach, cottage cheese and 1/2 cup mozzarella cheese.
In a 2-qt. baking dish coated with cooking spray, layer half of the noodles, turkey mixture and cottage cheese mixture. Repeat layers.
Cover and bake 350° for 35 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 10-15 minutes longer or until edges are lightly browned; sprinkle with paprika. Let stand for 5 minutes before serving. Yield: 6 servings.

Nutritional Analysis: One serving (1 cup) equals 242 calories, 4 g fat (2 g saturated fat), 53 mg cholesterol, 568 mg sodium, 21 g carbohydrate, 3 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1/2 fat.

Originally published as Spinach Turkey Noodle Bake in Light & Tasty October/November 2004, p65