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.