Spinach Turkey Noodle Bake |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 6 |
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This creamy, comforting casserole is a terrific way to use up leftover turkey, advises Ramona Fish of Columbus, Indiana. I usually freeze diced cooked turkey in 2-cup portions and have them ready to use when someone requests this popular dish. Ingredients:
2-1/2 cups uncooked yolk-free noodles |
2 cups diced cooked turkey breast |
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted |
1/4 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 |
Directions:
1. Cook noodles according to package directions; drain. Meanwhile, in a large bowl, combine the turkey, soup, garlic salt, rosemary and pepper. In another bowl, combine the spinach, cottage cheese and 1/2 cup mozzarella cheese.
2. In a 2-qt. baking dish coated with cooking spray, layer half of the noodles, turkey mixture and cottage cheese mixture. Repeat layers.
3. Cover and bake 350° for 35 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 10-15 minutes longer or until edges are lightly browned; sprinkle with paprika. Let stand for 5 minutes before serving. Yield: 6 servings.
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