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Ingredients Jump to Instructions ↓

  1. 2-1/2 cups uncooked yolk-free noodles

  2. 2 cups diced cooked turkey breast

  3. 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted

  4. 1/4 teaspoon garlic salt

  5. 1/8 teaspoon dried rosemary, crushed Dash pepper

  6. 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry

  7. 1 cup (8 ounces) fat-free cottage cheese

  8. 3/4 cup shredded part-skim mozzarella cheese, divided

  9. 1/8 teaspoon paprika

Instructions Jump to Ingredients ↑

  1. Cook noodles according to package directions; drain. Meanwhile, in a large bowl, combine the turkey, soup, garlic salt, rosemary and pepper. In another bowl, combine the spinach, cottage cheese and 1/2 cup mozzarella cheese. In a 2-qt. baking dish coated with cooking spray, layer half of the noodles, turkey mixture and cottage cheese mixture. Repeat layers. Cover and bake 350° for 35 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 10-15 minutes longer or until edges are lightly browned; sprinkle with paprika. Let stand for 5 minutes before serving. Yield: 6 servings.

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