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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 4 |
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âThis is a great way to use up leftover turkey,â writes Ramona Fish. The Columbus, Indiana cook blends nutritious spinach with turkey breast, fat-free cottage cheese and reduced-fat cheese for a hearty meal. Ingredients:
2-1/2 cups uncooked yolk-free noodles |
2 cups cubed cooked turkey breast |
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted |
1/8 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. Meanwhile, in a large bowl, combine the turkey, soup, garlic salt, rosemary and pepper. In a small bowl, combine the spinach, cottage cheese and 1/2 cup mozzarella cheese.
2. Drain noodles. Place half of the noodles in a 2-qt. baking dish coated with cooking spray; layer with half of the turkey and cottage cheese mixtures. Repeat layers.
3. Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining mozzarella. Bake 10-15 minutes longer until edges are lightly browned. Sprinkle with paprika. Let stand for 5 minutes before serving. Yield: 4 servings.
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