Taste of Home
Italian Turkey Skillet
TOTAL TIME: Prep/Total Time: 20 min.
YIELD: 8 servings.
It's a challenge to find imaginative ways to use leftovers, especially for turkey after Thanksgiving. Here's a favorite of mine that you can easily make ahead for another dinner option. Prepare the recipe as directed, then transfer to a casserole dish and freeze up to three months. —Patricia Kile, Nokomis, Florida
Ingredients
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1 package (12 ounces) egg noodles
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2 tablespoons canola oil
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3/4 cup sliced fresh mushrooms
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1 medium onion, chopped
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1 celery rib, chopped
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1 small green pepper, chopped
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2 cups cubed cooked turkey
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1 can (14-1/2 ounces) diced tomatoes, drained
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1 can (10-3/4 ounces) condensed tomato soup, undiluted
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1 tablespoon Italian seasoning
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1 tablespoon minced fresh parsley
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1/4 teaspoon pepper
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1/8 teaspoon salt
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1 cup shredded cheddar cheese, optional
Directions
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1.
Cook noodles according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add mushrooms, onion, celery and green pepper; cook and stir until tender. Stir in turkey, tomatoes, soup and seasonings; heat through.
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2.
Drain noodles; add to turkey mixture and toss to combine. If desired, sprinkle with cheese and let stand, covered, until cheese is melted.
Nutrition Facts
1 cup: 337 calories, 6g fat (1g saturated fat), 35mg cholesterol, 306mg sodium, 52g carbohydrate (8g sugars, 4g fiber), 19g protein.
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