Turkey Noodle Casserole

ChubbyBunny

Turkey Noodle Casserole



SERVINGS 12
CATEGORY Main Dish
METHOD Baked
PREP 30 min.
COOK 30 min.
TOTAL 60 min

INGREDIENTS

2 pounds ground turkey
2 cups chopped celery
1/4 cup chopped green pepper
1/4 cup chopped onion
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (8 ounces) sliced water chestnuts, drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 jar (4 ounces) diced pimientos, drained
1/4 cup soy sauce
1/2 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
1 cup (8 ounces) sour cream
8 ounces cooked wide egg noodles

DIRECTIONS

1. In a large skillet over medium heat, brown the turkey. Add celery, green pepper and onion; cook until tender. Stir in soup, water chestnuts, mushrooms, pimientos, soy sauce, salt and lemon pepper. Reduce heat; simmer for 20 minutes.

2. Remove from the heat; add sour cream and noodles. Spoon half into a freezer container; cover and freeze for up to 3 months. Place remaining mixture in a greased 2-qt. baking dish. Cover and bake at 350° for 30-35 minutes or until heated through.

3. To use frozen casserole: Thaw in the refrigerator. Transfer to a greased 2-qt. baking dish and bake as directed. Yield: 2 casseroles (6 serving each).



Nutrition Facts: 1 serving (1 cup) equals 307 calories, 17 g fat (6 g saturated fat), 84 mg cholesterol, 760 mg sodium, 22 g carbohydrate, 2 g fiber, 17 g protein.


**Side note: Can be made even healthier by using reduced fat sour cream.
**Also, keep an eye on the soy sauce. You don't want your dish to become too salty.

ChubbyBunny

Turkey Noodle Casserole



SERVINGS 12
CATEGORY Main Dish
METHOD Baked
PREP 30 min.
COOK 30 min.
TOTAL 60 min

INGREDIENTS

2 pounds ground turkey
2 cups chopped celery
1/4 cup chopped green pepper
1/4 cup chopped onion
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 can (8 ounces) sliced water chestnuts, drained
1 jar (4-1/2 ounces) sliced mushrooms, drained
1 jar (4 ounces) diced pimientos, drained
1/4 cup soy sauce
1/2 teaspoon salt
1/2 teaspoon lemon-pepper seasoning
1 cup (8 ounces) sour cream
8 ounces cooked wide egg noodles

DIRECTIONS

1. In a large skillet over medium heat, brown the turkey. Add celery, green pepper and onion; cook until tender. Stir in soup, water chestnuts, mushrooms, pimientos, soy sauce, salt and lemon pepper. Reduce heat; simmer for 20 minutes.

2. Remove from the heat; add sour cream and noodles. Spoon half into a freezer container; cover and freeze for up to 3 months. Place remaining mixture in a greased 2-qt. baking dish. Cover and bake at 350° for 30-35 minutes or until heated through.

3. To use frozen casserole: Thaw in the refrigerator. Transfer to a greased 2-qt. baking dish and bake as directed. Yield: 2 casseroles (6 serving each).



Nutrition Facts: 1 serving (1 cup) equals 307 calories, 17 g fat (6 g saturated fat), 84 mg cholesterol, 760 mg sodium, 22 g carbohydrate, 2 g fiber, 17 g protein.


**Side note: Can be made even healthier by using reduced fat sour cream.
**Also, keep an eye on the soy sauce. You don't want your dish to become too salty.