So it’s getting cold = bummer. Hot tasty casserole that’s quick and easy when it’s cold = personal fave. This turkey noodle casserole recipe is taken from Cooking Light: Light and Easy (same cookbook that produced the really tasty pepper and feta pizza I posted awhile back.)
Prep time: 15 minutes Cook time: 42 minutes (this is just what the book said. who picked 42??)
6 ounces wide egg noodles, uncooked
Vegetable cooking spray
1 lb ground raw turkey breast
1/2 c sliced fresh mushrooms
1/4 c chopped onion
2 (8 oz) cans tomato sauce
1 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp dried oregano 1 c park-skim ricotta cheese
3 tablespoons skim milk
3/4 package (8 oz) Neufchatel cheese, softened (depending on how much of a cheese lover you are you are also welcome to use the whole package)
2 tsp poppy seeds
Cook noodles according to package directions. Drain and set aside. Coat a large nonstick skillet w/ cooking spray. Place over medium-high heat until hot. Add turkey, mushrooms, and onion. Cook until turkey is browned and onion is tender. Drain if necessary.
Add tomato sauce and next 4 ingredients to turkey mixture. Bring to a boil; reduce heat, and simmer, uncovered, 3 minutes stirring occasionally.
Combine ricotta cheese and milk in container of an electric blender; cover and process until smooth. Transfer cheese mixture to a large bowl; stir in Neufchatel cheese and poppy seeds, stirring well. Add noodles, tossing to coat. Layer 2/3 of noodle mixture in an 11 x 7 x 1.5″ baking dish coated with cooking spray. Spread turkey mixture over noodle mixture. Top w/ remaining 1/3 noodle mixture. Cover and bake at 400 for 20 to 25 minutes.
ENJOY!
7:55 pm on October 27th, 2009
sounds tasty… will have to add that to my folder.