Publisher Photo
Publisher Photo
"This was one of my favorites made by my mom when I was growing up," shares Lori Tinkler from Richland, Washington. "I lightened it up by using lean ground turkey, fat-free cream cheese, reduced-fat soup and fat-free milk. And it still tastes as good as Mom's"
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 8 ounces yolk-free extra-wide noodles
  • 1 pound lean ground turkey
  • 1 medium onion, chopped
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1 package (8 ounces) fat-free cream cheese, cubed
  • 1 cup fat-free milk
  • 1-1/2 cups frozen whole kernel corn, thawed
  • 1 jar (4 ounces) chopped pimientos, drained
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper

Directions

Cook noodles according to package directions; drain. Meanwhile, in a large nonstick skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Return to pan. Add the soup, cream cheese and milk. Cook and stir until smooth. Stir in noodles, corn, pimientos, salt and pepper; cook until heated through. Yield: 6 servings.
Originally published as Turkey Noodle Supper in Light & Tasty February/March 2005, p6

Nutritional Facts

1-1/3 cups: 376 calories, 8g fat (3g saturated fat), 68mg cholesterol, 811mg sodium, 46g carbohydrate (0 sugars, 3g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2-1/2 starch, 1/2 fat-free milk.

Popular Videos

  • 8 ounces yolk-free extra-wide noodles
  • 1 pound lean ground turkey
  • 1 medium onion, chopped
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
  • 1 package (8 ounces) fat-free cream cheese, cubed
  • 1 cup fat-free milk
  • 1-1/2 cups frozen whole kernel corn, thawed
  • 1 jar (4 ounces) chopped pimientos, drained
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  1. Cook noodles according to package directions; drain. Meanwhile, in a large nonstick skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Return to pan. Add the soup, cream cheese and milk. Cook and stir until smooth. Stir in noodles, corn, pimientos, salt and pepper; cook until heated through. Yield: 6 servings.
Originally published as Turkey Noodle Supper in Light & Tasty February/March 2005, p6

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forTurkey Noodle Supper

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review