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Turkey Noodle Casserole

Turkey Noodle Casserole

Turkey Noodle Casserole
Turkey Noodle Casserole
Turkey Noodle Casserole
Turkey Noodle Casserole
Recipe By:
  • 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
  1. Cook noodles according to pkgs. in salted boiling water with 2 T. olive oil added. Drain and set aside.
  2. Coat large nonstick skillet with PAM and place over medium heat.
  3. Add turkey, mushrooms and onion. Cook until turkey browned and is crumbled. Drain excess oil. Return turkey to skillet.
  4. Add tomato sauce and next 4 ingredients. Bring to boil, reduce heat and simmer uncovered 3-5 minutes, stirring occasionally. Taste for added seasoning.
  5. 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.
  6. Add noodles, tossing well to coat.
  7. Layer about 3 c. of noodle mixture into 11x7x2” baking dish.
  8. Spread turkey mixture over noodles, leaving a 1” border.
  9. Top with remaining noodles, leaving a 1” border of the turkey mixture.
  10. Cover and bake 400 for 20-25 minutes or until thoroughly heated.
  11. Garnish with fresh parsley.

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