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A healthy and unique casserole - perfect for Holiday leftovers!
1-8oz egg noodles, slightly under-cooked (whole wheat if available)
1 tbls olive oil
½ C onion, chopped
¼ C bell pepper, any color & chopped
1-10oz Cream of Mushroom Soup, low fat
¼ C Parmesan cheese, grated
1 tbls poppy seeds
1 tsp salt
1/8 tsp paprika
3 C turkey breast, cooked & diced
Cook noodles according to package directions. Drain well and set aside.
Heat olive oil in a saucepan over medium heat; sauté onion and bell peppers until slightly soft (but still crunchy). In a medium mixing bowl, combine onions, peppers, soup, Parmesan cheese, poppy seeds, salt, paprika and turkey; mix together.
Coat a 12x8x2” oven-proof baking dish with cooking spray; spoon mixture in. Bake, covered, in a pre-heated 350-degree oven for 45 minutes or until heated throughout. Uncover and sprinkle with 2 tbls Parmesan cheese; bake, uncovered, an additional 10 minutes.
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