This satisfying ground turkey casserole with wide noodles is baked in a savory tomato sauce with plenty of mozzarella cheese.
Ingredients
- cooking spray
- 1 pound ground turkey
- 1 medium onion , chopped
- 3 cups wide egg noodles
- 1 , 15 ounce
- 1 teaspoon Italian seasoning
- 0.5 cups milk
- 4 ounces cream cheese
- 1 tablespoon minced fresh parsley
- 1 clove garlic , minced
- 1.25 cups shredded part-skim mozzarella cheese
Instructions
-
1
Preheat the oven to 375 degrees F (190 degrees C). Lightly coat an 8-inch square baking dish with cooking spray.
-
2
Heat a large nonstick skillet over medium-high heat. Add turkey and onion; cook and stir until turkey browned and crumbly and onion soft, about 10 minutes. Drain.
-
3
Fill a large pot of lightly salted water and bring to a rapid boil. Cook egg noodles at a boil, stirring occasionally, until tender yet firm to the bite, about 5 minutes. Drain and return to the pot.
-
4
While the water is coming to a boil, stir tomato sauce and Italian seasoning into turkey mixture; bring to a boil over medium heat. Reduce heat to low and cover; simmer for 10 minutes.
-
5
Meanwhile, combine milk, cream cheese, parsley, and garlic in a small saucepan over medium heat; cook and stir until cream cheese melts, about 5 minutes. Pour over egg noodles; stir to combine. Transfer to the prepared baking dish.
-
6
Layer turkey mixture over noodles; sprinkle mozzarella cheese on top.
-
7
Bake in the preheated oven until casserole hot and cheese melted, 15 to 30 minutes.
Nutrition Facts
Per serving
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