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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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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 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:
1. Cook noodles according to package directions; drain. Meanwhile, crumble turkey into a large nonstick skillet. Add onion, cook over medium heat until meat is no longer pink; drain.
2. Return to pan. Add the soup, cream cheese and milk. Cook and stir until blended. Stir in the noodles, corn, pimientos, salt and pepper; cook until heated through. Yield: 6 servings.
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