Turkey Club Casserole

From Joyce Lamont's Favorite Minnesota Recipes and Radio Memories.

• Ready In: 50 mins
• Serves: 6-8

Ingredients

• 6  slices bacon
• 1  onion, chopped
• 3  cups  chopped  cooked turkey
• 1 (10 ounce) container  refrigerated alfredo sauce
• 1⁄4 teaspoon  garlic salt
• 1  tablespoon  minced fresh rosemary
• 1 (10 ounce) package frozen chopped spinach, thawed and drained
• 1  cup cottage cheese
• 1⁄2 cup sour cream
• 1  egg, beaten
• 1⁄2 cup  grated parmesan cheese
• 1  cup chopped tomato
• 2  cups  uncooked  egg noodles
• 1  cup  shredded mozzarella cheese

Directions

1. Preheat oven to 350.
2. Bring large pot of water to a boil.
3. In large skillet, cook bacon until crisp.
4. Remove bacon, drain on paper towels, crumble and set aside.
5. Remove all but 1 T drippings from skillet.
6. Cook onion in bacon drippings until tender about 5 minutes.
7. Stir in turkey, Alfredo sauce, garlic salt and rosemary and set aside.
8. In medium bowl, combine drained spinach, cottage cheese, sour cream, egg, and Parmesan cheese and mix well.
9. Stir in chopped tomatoes.
10. Cook egg noodles in water until almost al dente according to package directions.
11. Drain and add to spinach mixture.
12. Spray 2 quart casserole with nonstick cooking spray.
13. Layer half the turkey mixture, half the noodle mixture, and half the Mozzarella cheese in prepared casserole.
14. Repeat layers.
15. Sprinkle top with reserved bacon.
16. Bake for 30-40 minutes or until casserole is bubbling and top is browned.