Dilled Turkey Noodle Bake



1 c chopped celery

1/2 c chopped onion

1/3 c chopped green pepper

1 tbsp margarine

2 tbsp all-purpose flour

1-3/4 c skim milk

2 tsp dried parsley flakes

1 tsp dried dill weed

3/4 tsp salt

1/2 tsp pepper

4 c dry broad egg noodles, cooked according to package directions

2 c COOKED TURKEY, cut into 1/2-inch cubes

1 c non-fat sour cream

Vegetable cooking spray

1/4 c seasoned dry bread crumbs



In large nonstick skillet, over medium heat, sauté celery, onion and green pepper in margarine 5 minutes or until vegetables are tender. Reduce heat to low and stir in flour. Cook and stir for 1 minute, making a smooth paste. Gradually add milk, stirring constantly. Fold in parsley, dill, salt and pepper. Cook 1 to 2 minutes or until sauce is thickened. Remove from heat.

Stir in noodles, turkey and sour cream. Mix well.

Spray an 11x7-inch baking dish with vegetable cooking spray. Add turkey mixture. Sprinkle bread crumbs over top of mixture.

Bake in a preheated 350 degree F oven for 30 minutes or until hot and bubbly and the internal temperature in the center of the casserole registers 165 degrees F.

Nutrition Facts

480 Total Calories

6 g Total Fat

1 g Saturated Fat

115 g Cholesterol

720 mg Sodium

766 mg Potassium

65 g Total Carbohydrates

3 g Dietary Fiber

12 g Sugars

39 g Protein

10 % Daily Protein

25 % Daily Vitamin C

30 % Daily Calcium

25 % Daily Iron