Wednesday, April 6, 2011

Turkey Noodle Casserole

Who doesn't love a good noodle casserole? This was a perfect dish for a cold, rainy day.




1 lb Ground Turkey (or ground beef)
1 can 15-ounces Tomato Sauce
8 ounces Egg Noodles
½ teaspoon Salt
Sprinkle Black Pepper
1/2 cup Light Sour Cream (I used Greek Yogurt)
1 1/4 cup Non Fat Small Curd Cottage Cheese
1/4 cup Green onions; chopped
1 cup Grated Sharp Cheddar Cheese

Preheat oven to 350 degrees.

Brown meat in a large skillet; drain then return to the pan. Add tomato sauce and salt and pepper to season. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside.

In a medium bowl, combine the greek yogurt and cottage cheese. Season with black pepper. Add to noodles and stir. Add green onions and stir.

Spray a 8 X 11 baking dish with cooking spray. To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

Recipe adapted from
The Pioneer Woman.

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