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Spinach Turkey Noodle Bake

 Spinach Turkey Noodle Bake
"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."
6 ServingsPrep: 20 min. Bake: 45 min. + standing


  • 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


  • 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.

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Spinach Turkey Noodle Bake (continued)

Nutritional Facts: 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.