© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
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.
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