Prep Time::20 mins
Cook Time::40 mins
Total Time:: 1 hr
Servings::4
Yield::1 (8-inch square) casserole
Ingredients
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cooking spray
1 pound ground turkey
1 medium onion, chopped
3 cups wide egg noodles
1 (15 ounce) can tomato sauce
1 teaspoon Italian seasoning
½ cup milk
4 ounces cream cheese
1 tablespoon minced fresh parsley
1 clove garlic, minced
1 ¼ cups shredded part-skim mozzarella cheese
Directions
Preheat the oven to 375 degrees F (190 degrees C). Lightly coat an 8-inch square baking dish with cooking spray.
Heat a large nonstick skillet over medium-high heat. Add turkey and onion; cook and stir until turkey browned and crumbly and onion soft, about 10 minutes. Drain.
Fill a large pot of lightly salted water and bring to a rapid boil. Cook egg noodles at a boil, stirring occasionally, until tender yet firm to the bite, about 5 minutes. Drain and return to the pot.
While the water is coming to a boil, stir tomato sauce and Italian seasoning into turkey mixture; bring to a boil over medium heat. Reduce heat to low and cover; simmer for 10 minutes.
Meanwhile, combine milk, cream cheese, parsley, and garlic in a small saucepan over medium heat; cook and stir until cream cheese melts, about 5 minutes. Pour over egg noodles; stir to combine. Transfer to the prepared baking dish.
Layer turkey mixture over noodles; sprinkle mozzarella cheese on top.
Bake in the preheated oven until casserole hot and cheese melted, 15 to 30 minutes.