Turkey Noodle Casserole

Like any other American post-Thanksgiving, I wanted to find something to make that would use up at least some of our turkey leftovers and, in hindsight, I probably couldve used a little more turkey.  While turkey is a lean meat, it still can be excess calories in terms of balance in a casserole.  When my roommate asked me what Id made for us this week for lunch (she was out of town), the best description I could think of was "turkey noodle soup in casserole form".  The only thing it's missing is a couple of veggies mixed in there which I may add next time I make this.  Regardless, it was delicious & VERY filling!

Recipe adapted from Better Recipes.
Yields 12 servings.
342 calories per serving.

INGREDIENTS

2lb leftover turkey, cut into bite size pieces

2 onions, chopped

2 tbsp margarine

2 cans reduced fat cream of chicken soup, condensed

16 oz fat free half & half

16 oz whole wheat egg noodles

Salt & pepper, to taste

DIRECTIONS

Preheat oven to 325.

Spray a baking dish with cooking spray & set aside.

Cook noodles according to package directions.

Drain & place in casserole dish.

Meanwhile, in a large pan melt margarine over medium heat.

Add onions & saute until softened.

Add turkey & stir to combine.

Remove from heat & sprinkle with salt & pepper.

In a bowl whisk together half & half and soup together.

Pour over pasta.

Add turkey mixture & stir until mixed.

Cover with aluminum foil & bake for 30 minutes.