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Turkey Noodle Bake

 Turkey Noodle Bake
“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.
4 ServingsPrep: 25 min. Bake: 45 min.


  • 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

2 of 2

Turkey Noodle Bake (continued)

Directions (continued)

  • before serving. Yield: 4 servings.
Nutritional Facts: 1-1/2 cups equals 357 calories, 6 g fat (3 g saturated fat), 81 mg cholesterol, 746 mg sodium, 32 g carbohydrate, 4 g fiber, 40 g protein. Diabetic Exchanges: 5 lean meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer