MAGNIFICNET MOCHA FONDUE1 lb. semisweet chocolate2/3 c. heavy cream2 T. instant expresso powder6 T. coffee-flavored…
Turkey Noodle Casserole
| Turkey Noodle Casserole | Print |
Recipe By: Alice Morrow
Turkey Noodle Casserole
Ingredients
- 6 oz. wide egg noodles, uncooked
- Olive oil
- PAM
- 1 lb. freshly ground raw turkey
- ½ c. fresh sliced mushrooms
- ½ c. chopped onion
- 2 (8-oz.) cans tomato sauce
- ½ t. garlic powder
- 1 t. black pepper
- ½ t. dried oregano
- 1 t. salt
- 1 c. part-skim ricotta cheese
- 3 T. skim milk
- ½ (8-oz.) pkgs. cream cheese, softened and cut into ½” cubes
- 1 T. poppy seeds
- Fresh parsley sprigs, garnish
Instructions
- Cook noodles according to pkgs. in salted boiling water with 2 T. olive oil added. Drain and set aside.
- Coat large nonstick skillet with PAM and place over medium heat.
- Add turkey, mushrooms and onion. Cook until turkey browned and is crumbled. Drain excess oil. Return turkey to skillet.
- Add tomato sauce and next 4 ingredients. Bring to boil, reduce heat and simmer uncovered 3-5 minutes, stirring occasionally. Taste for added seasoning.
- Combine ricotta and milk in food processor or blender and process until smooth. Transfer to a large bowl. Stir in cream cheese and poppy seeds.
- Add noodles, tossing well to coat.
- Layer about 3 c. of noodle mixture into 11x7x2” baking dish.
- Spread turkey mixture over noodles, leaving a 1” border.
- Top with remaining noodles, leaving a 1” border of the turkey mixture.
- Cover and bake 400 for 20-25 minutes or until thoroughly heated.
- Garnish with fresh parsley.
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