Prep 0 mins
Cook 40 mins
I wanted to do something different for Thanksgiving dinner and found this recipe in Patti LaBelle's Lite Cuisine cookbook. This is good and was a nice change from the usual!
- 6 ounces yolk-free wide egg noodles
- 1 tablespoon margarine
- 1 cup chopped celery
- 1 cup sliced mushrooms
- 1⁄2 cup chopped red bell pepper
- 1⁄2 cup chopped green onion, including green part
- 1 1⁄2 lbs lean ground turkey
- 1 (10 3/4 ounce) cancondensed fat-free cream of mushroom soup
- 2 tablespoons light teriyaki sauce, such as Kikkoman
- 1 1⁄2 teaspoons poultry seasoning
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon ground black pepper
- 1⁄4 teaspoon red pepper flakes
- 8 ounces reduced-fat sour cream
- 1⁄4 teaspoon paprika
- Preheat the oven to 325°F Coat a 2-quart baking dish with fat free cooking spray.
- Cook the noodles according to package instructions, leaving out any salt or butter. Drain and set aside.
- Meanwhile, melt the margarine in a large saucepan over medium heat. Add the celery, mushrooms, red bell pepper and green onions. Cook until just tender, about 4 minutes. Add the turkey and cook, breaking up the meat with a spoon until the turkey is no longer pink, about 5 minutes. Drain off the excess liquid.
- Stir in the soup, teriyaki sauce, poultry seasoning, salt, black pepper and red pepper flakes. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes, stirring often.
- Stir in the sour cream and noodles. Pour the mixture into the prepared baking dish and sprinkle with the paprika. Cover with foil, and bake until heated through, about 15 minutes.
- Patti's Pointers: Be sure and use light teriyaki sauce; the regular kind has goo-gobs of sodium. With all the other goodies in this dish, I promise you won't miss the taste. And if you're trying to shake the salt habit, use only 1 tbsp of the teriyaki sauce. Before digging in, you can season with your favorite salt substitute, if needed.