Monday, December 2, 2013

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.

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

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.

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