TURKEY- NOODLE CASSEROLE

TURKEY- NOODLE CASSEROLE image

Yield 6 people

Number Of Ingredients 14

6 ounces wide egg noodles, uncooked
Vegetable cooking spray
1 pound freshly ground raw turkey
1/2 cup sliced fresh mushrooms
1/4 cup chopped onion
2 (8-ounce) cans no-salt-added tomato sauce
1/4 teaspoon garlic powder
1/4 teaspoon pepper
1/4 teaspoon dried oregano
1/8 teaspoon salt
1 cup part-skim ricotta cheese
3 Tablespoon skim milk
1/2 (8-onuce) package Neufchatel cheese, cut into 1/2-inch cubes and softened
2 teaspoon poppy seeds

Steps:

1) Cook noodles according to package directions, omitting salt and fat; drain well. 2) Coat a nonstick skillet with with cooking spray; place over medium-high heat. Add turkey, mushrooms, and onion; cook until turkey is browned and onion is tender, stirring until meat crumbles. Drain. 3) Add tomato sauce and next 4 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 3 minutes, stirring occasionally. 4) Combine ricotta and milk in container of an electric blender; cover and process until smooth. Transfer to a bowl; stir in Neufchatel cheese and poppy seeds. Add noodles; toss well. 5) Layer two-thirds of noodle mixture in an 11-x7-x1 1/2-inch baking dish, Spread turkey mixture over noodle mixture, leaving a 1-inch border. Top with remaining noodle mixture, leaving a 1-inch border of the turkey mixture. Cover and bake at 400 degrees for 25 minutes.