Ground Turkey Noodle Bake |
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Prep Time: 35 Minutes Cook Time: 15 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Back in the 1950's, when my husband was diagnosed as diabetic, we had five children at home to feed. I made this casserole often...and it satisfied us all. We all agree it's still as delicious today as it was then. Ingredients:
3 cups uncooked wide egg noodles |
1/2 pound lean ground turkey |
1 medium onion, chopped |
1 can (15 ounces) tomato sauce |
1 teaspoon italian seasoning |
2/3 cup nonfat dry milk powder |
1/2 cup water |
4 ounces reduced-fat cream cheese, cubed |
1 tablespoon minced fresh parsley |
1 garlic clove, minced |
1-1/4 cups shredded part-skim mozzarella cheese |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a large skillet, cook turkey and onion over medium heat until turkey is no longer pink; drain. Stir in tomato sauce and Italian seasoning. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.
2. In a small saucepan, combine the milk powder, water, cream cheese, parsley and garlic. Cook and stir over medium heat until cream cheese is melted.
3. Drain noodles; add to cream cheese mixture. Transfer to an 8-in. square baking dish coated with cooking spray. Top with turkey mixture. Sprinkle with mozzarella cheese.
4. Bake, uncovered, at 375° for 15-20 minutes or until cheese is melted. Yield: 6 servings.
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