SparkPeople Advertisers Keep the Site Free
Be the first to
rate this recipe!
Create a Recipe Makeover

Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 300.2
  • Total Fat: 10.5 g
  • Cholesterol: 45.7 mg
  • Sodium: 491.3 mg
  • Total Carbs: 28.9 g
  • Dietary Fiber: 4.8 g
  • Protein: 21.2 g

View full nutritional breakdown of Turkey Noodle Casserole from scratch (no salt) calories by ingredient
Report Inappropriate Recipe

Turkey Noodle Casserole from scratch (no salt)

Submitted by: AMYNYNJ

Introduction

after reading all the nasty articles about chemicals in the can coating of canned soups, I prefer not to use canned soups. So here's a version of the classic recipe from scratch. I just used what I had on hand. The calories may seem high but this also includes a serving of vegetables and is intended as a single dish meal. Also I used only the dark meat because that was what was leftover from Thanksgiving. I do not use salt in my cooking as I prefer to salt at the table. after reading all the nasty articles about chemicals in the can coating of canned soups, I prefer not to use canned soups. So here's a version of the classic recipe from scratch. I just used what I had on hand. The calories may seem high but this also includes a serving of vegetables and is intended as a single dish meal. Also I used only the dark meat because that was what was leftover from Thanksgiving. I do not use salt in my cooking as I prefer to salt at the table.
Number of Servings: 12

Ingredients

    1 box of Barilla Whole Grain Rotini
    4 cups of Turkey meat picked off the bone
    1 Pint of Mushrooms, cleaned and chopped
    1 Medium Yellow onion, chopped
    2 cups green beans, cut to 1/2 inch pieces
    6 tbsp smart balance
    4 tbsp Wondra flour (regular flour is fine too)
    4 cups Turkey broth
    1 cup milk (I used 1% this time)
    1/2 cup of Parmesan cheese

Directions

Boil the pasta as reccommended on the package. in the meantime, saute onion with smart balance until a little browned. Add the mushrooms continue to saute until soft, add the flour and coat everything. then add the milk. Stir everything well so there are no lumps and bring to just a boil to thicken. Gradually add cups of turkey broth one at time letting the mixure heat up to a boil with each addition. Add the green beans last and heat everything up for a few minutes, then turn off the heat. Strain the noodles and add the turkey and noodles to the mushroom turkey soup. Mix the whole thing well.
put the whole thing in a casserole dish and sprinkle with parmesan cheese. Bake at 375 for 30 minutes or until the top is a little brown.
Add your own salt as you wish.

Serving Size: Make 12 - 1 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user AMYNYNJ.






Great Stories from around the Web


Rate This Recipe