Turkey Noodle Casserole With Spinach

Turkey Noodle Casserole With Spinach
Servings: 6 Prep 20 mins Bake 375°F 35 mins Cook 15 mins

Ingredients

  • 12 ounces wide egg noodles
  • 1 medium-size onion, chopped
  • 1 tablespoon butter
  • 1 large clove garlic, finely chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon ground nutmeg
  • 1 container (15 ounces) part-skim ricotta
  • 1 cup reduced-sodium chicken broth
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 12 ounces cooked turkey breast, torn into 2 x 1/2-inch pieces (about 3 cups)
  • 1 package frozen chopped spinach, thawed and squeezed dry
  • 1/2 cup grated Parmesan cheese

Make It

1. Cook noodles following package directions. Drain.

2. Heat oven to 375 degrees F. Coat shallow 12 x 7 x 2-inch or other 2-1/2- to 3-quart baking dish with cooking spray.

3. Saute onion in butter in medium-size saucepan over medium heat until softened, about 3 minutes. Stir in the garlic, oregano, basil and nutmeg; saute for 1 minute. Remove saucepan from heat. Stir in the ricotta until well blended. Stir in chicken broth, salt and pepper. Stir in the turkey.

4. In a large bowl, combine cooked noodles, spinach, turkey mixture and all but 2 tablespoons of the Parmesan cheese. Scrape into prepared casserole. Cover with aluminum foil.

5. Bake in 375 degree F oven for 15 minutes. Sprinkle top with the remaining 2 tablespoons of the Parmesan cheese. Bake, uncovered, for 20 minutes. Makes 6 servings.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 425, Fat, total (g): 11, chol. (mg): 123, carb. (g): 43, pro. (g): 37, sodium (mg): 775, Percent Daily Values are based on a 2,000 calorie diet.