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Ground Turkey Noodle Bake

 Ground Turkey Noodle Bake
Back in the 1950's, when my husband was diagnosed as diabetic, we had five children at home to feed. I made this casserole often...and it satisfied us all. We all agree it's still as delicious today as it was then.
6 ServingsPrep: 35 min. Bake: 15 min.


  • 3 cups uncooked wide egg noodles
  • 1/2 pound lean ground turkey
  • 1 medium onion, chopped
  • 1 can (15 ounces) tomato sauce
  • 1 teaspoon Italian seasoning
  • 2/3 cup nonfat dry milk powder
  • 1/2 cup water
  • 4 ounces reduced-fat cream cheese, cubed
  • 1 tablespoon minced fresh parsley
  • 1 garlic clove, minced
  • 1-1/4 cups shredded part-skim mozzarella cheese


  • Cook noodles according to package directions. Meanwhile, in a large
  • skillet, cook turkey and onion over medium heat until turkey is no
  • longer pink; drain. Stir in tomato sauce and Italian seasoning.
  • Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
  • In a small saucepan, combine the milk powder, water, cream cheese,
  • parsley and garlic. Cook and stir over medium heat until cream
  • cheese is melted.
  • Drain noodles; add to cream cheese mixture. Transfer to an 8-in.
  • square baking dish coated with cooking spray. Top with turkey
  • mixture. Sprinkle with mozzarella cheese.
  • Bake, uncovered, at 375° for 15-20 minutes or until cheese is

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Ground Turkey Noodle Bake (continued)

Directions (continued)

  • melted. Yield: 6 servings.
Nutritional Facts:Nutritional Analysis: One Serving equals 281 calories, 11 g fat (6 g saturated fat), 71 mg cholesterol, 676 mg sodium, 25 g carbohydrate, 2 g fiber, 21 g protein. Diabetic Exchanges: 2 fat, 1-1/2 starch, 1-1/2 lean meat.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.