| Turkey Noodle Casserole |
| Number of Servings |
6 |
|
Serving Size |
1 cup |
| Preparation Time |
NA |
|
Cooking Time |
NA |
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| Quantities |
Ingredients |
| 1 1/4 cups | noodles, cooked |
| 1 can | cream of chicken soup |
| 1/2 cup | water |
| 1/2 cup | onion, diced |
| 1 cup | cooked turkey, diced |
| 1 cup | shredded cheese |
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| Equipment |
Instructions |
- sharp knife
- cutting board
- grater
- cooking pot
- 9x13 casserole dish
- aluminum foil
- strainer or colander
- mixing spoon
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- Oil the casserole dish with vegetable oil or spray.
- Cook noodles according to package direction.
- Combine soup, water, onion, turkey and cheese. Mix well.
- Add cooked noodles to the soup mixture. Mix.
- Put mixture in casserole dish. Cover with aluminum foil and bake at 350¡F for 45-60 minutes. Refrigerate leftovers.
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| NOTES: Variations: 1/3 cup Magic Mix (see page Mixes-9) can be used instead of the chicken soup. Frozen peas can be added to increase the fiber. Chicken can be substituted for turkey. |
| Nutrition Information |
| Calories |
260 |
| Total Fat |
12g |
| Saturated Fat |
5g |
| Protein |
16g |
| Carbohydrates |
21g |
| Fiber |
<1g |
| Sugar |
2g |
| Vitamin A |
8% |
| Vitamin C |
2% |
| Calcium |
15% |
| Iron |
6% |
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