“This is a great way to use up leftover turkey,” writes Ramona Fish. The Columbus, Indiana cook blends nutritious spinach with turkey breast, fat-free cottage cheese and reduced-fat cheese for a hearty meal.
- 2-1/2 cups uncooked yolk-free noodles
- 2 cups cubed cooked turkey breast
- 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
- 1/8 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. Meanwhile, in a large bowl, combine the turkey, soup, garlic salt, rosemary and pepper. In a small bowl, combine the spinach, cottage cheese and 1/2 cup mozzarella cheese.
- Drain noodles. Place half of the noodles in a 2-qt. baking dish coated with cooking spray; layer with half of the turkey and cottage cheese mixtures. Repeat layers.
- Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining mozzarella. Bake 10-15 minutes longer or until edges are lightly browned. Sprinkle with paprika. Let stand for 5 minutes before serving. Yield: 4 servings.
Originally published as Turkey Noodle Casserole in Light & Tasty February/March 2008, p44
Reviews for Turkey Noodle Bake
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Reviewed Sep. 24, 2012
"I thought it was really bland. I even added some red onion, but it still needs more flavor."