A satisfying turkey and egg noodle casserole made with ground turkey, egg noodles, tomato sauce, and plenty of mozzarella cheese.
Ingredients
- cooking spray:
- ground turkey: 1 pound
- medium onion: 1 piece (chopped)
- wide egg noodles: 3 cups
- tomato sauce: 1 can (15 ounce can)
- italian seasoning: 1 tsp
- milk: 0.5 cup
- ounces cream cheese: 4 piece
- fresh parsley: 1 Tbsp (minced)
- clove garlic: 1 piece (minced)
- ¼ cups shredded part-skim mozzarella cheese: 1 piece
Metric Conversion
Stages of cooking
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Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish with cooking spray.
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Heat a large nonstick skillet over medium-high heat. Add turkey and onion; cook and stir until turkey is browned and crumbly and onion is soft, about 10 minutes. Drain.
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Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and return to the pot.
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While the water is coming to a boil for the noodles, stir tomato sauce and Italian seasoning into turkey mixture. Bring to a boil over medium heat. Reduce the heat to low, cover, and simmer for 10 minutes.
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At the same time, combine milk, cream cheese, parsley, and garlic in a small saucepan over medium heat. Cook, stirring occasionally, until cream cheese melts, about 5 minutes. Pour over egg noodles and stir to combine. Transfer to the prepared baking dish.
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Layer turkey mixture over noodles. Sprinkle mozzarella cheese over top.
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Bake in the preheated oven until casserole is hot and cheese is melted, 15 to 30 minutes.
