Spinach Turkey Noodle Bake Recipe

3.5 1 3
Spinach Turkey Noodle Bake Recipe
Spinach Turkey Noodle Bake Recipe photo by Taste of Home
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Spinach Turkey Noodle Bake Recipe

Read Reviews
3.5 1 3
Publisher Photo
"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."
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + standing
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. Bake: 45 min. + standing

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

Nutritional Facts

1 cup: 242 calories, 4g fat (2g saturated fat), 53mg cholesterol, 568mg sodium, 21g carbohydrate (0 sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1/2 fat.

  • 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
  1. 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.
  2. In a 2-qt. baking dish coated with cooking spray, layer half of the noodles, turkey mixture and cottage cheese mixture. Repeat layers.
  3. 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.
Originally published as Spinach Turkey Noodle Bake in Light & Tasty October/November 2004, p65

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micharm User ID: 1764553 206886
Reviewed Oct. 13, 2011

"I really liked this. Used rotisserie chicken instead of turkey. Might use ricotta instead of cottage cheese next time."

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