TURKEY NOODLE SUPPER

Turkey Noodle Supper image

"This was one of my favorites made by my mom when I was growing up," shares Lori Tinkler from Richland, Washington. "I lightened it up by using lean ground turkey, fat-free cream cheese, reduced-fat soup and fat-free milk. And it still tastes as good as Mom's"

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

8 ounces yolk-free extra-wide noodles
1 pound lean ground turkey
1 medium onion, chopped
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 package (8 ounces) fat-free cream cheese, cubed
1 cup fat-free milk
1-1/2 cups frozen whole kernel corn, thawed
1 jar (4 ounces) chopped pimientos, drained
3/4 teaspoon salt
1/8 teaspoon pepper

Steps:

Cook noodles according to package directions; drain. Meanwhile, crumble turkey into a large nonstick skillet. Add onion, cook over medium heat until meat is no longer pink; drain., Return to pan. Add the soup, cream cheese and milk. Cook and stir until blended. Stir in the noodles, corn, pimientos, salt and pepper; cook until heated through.

Nutrition Facts : Calories 376 calories, Fat 8g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 811mg sodium, Carbohydrate 46g carbohydrate (0 sugars, Fiber 3g fiber), Protein 27g protein. Diabetic Exchanges