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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 8 |
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I got creative while we were housebound during a snowstorm one winter...and used ingredients I had on hand to come up with this hearty casserole. Later, I modified it so it has less fat and fewer calories -Judy Munger of Warren, Minnesota Ingredients:
2 cups uncooked yolk-free wide noodles |
2 pounds lean ground turkey |
1 can (8 ounces) tomato sauce |
1/2 cup water |
1 can (4 ounces) chopped green chilies |
1 envelope reduced-sodium taco seasoning |
1 teaspoon onion powder |
1 teaspoon chili powder |
1/2 teaspoon garlic powder |
1 cup (4 ounces) shredded reduced-fat cheddar cheese |
2 cups shredded lettuce |
1 cup diced fresh tomatoes |
1/3 cup sliced ripe olives, drained |
1/2 cup taco sauce |
1/2 cup fat-free sour cream |
Directions:
1. Cook noodles according to package directions. Meanwhile, in a large nonstick skillet, cook the turkey over medium heat until no longer pink; drain. Stir in the tomato sauce, water, green chilies, taco seasoning, onion powder, chili powder and garlic powder. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
2. Drain noodles; place in an 11-in. x 7-in. baking dish coated with cooking spray. Spread the turkey mixture over the top. Sprinkle with cheese. Bake, uncovered, at 350° for 10-15 minutes or until cheese is melted. Let stand for 10 minutes.
3. Top with the lettuce, tomatoes, olives and taco sauce. Dollop each serving with 1 tablespoon of sour cream. Yield: 8 servings.
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