Turkey Noodle Casserole from scratch (no salt)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 box of Barilla Whole Grain Rotini4 cups of Turkey meat picked off the bone1 Pint of Mushrooms, cleaned and chopped1 Medium Yellow onion, chopped2 cups green beans, cut to 1/2 inch pieces6 tbsp smart balance4 tbsp Wondra flour (regular flour is fine too)4 cups Turkey broth1 cup milk (I used 1% this time)1/2 cup of Parmesan cheese
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.
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.
Nutritional Info 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
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