Spinach Turkey Noodle Bake Recipes

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SPINACH TURKEY NOODLE BAKE



Spinach Turkey Noodle Bake image

"This creamy, comforting casserole is a terrific way to use up leftover turkey," advises Ramona Fish of Columbus, Indiana. "I usually freeze diced cooked turkey in 2-cup portions and have them ready to use when someone requests this popular dish."

Provided by Taste of Home

Categories     Dinner

Time 1h5m

Yield 6 servings.

Number Of Ingredients 10

2-1/2 cups uncooked yolk-free noodles
2 cups diced cooked turkey breast
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1/4 teaspoon garlic salt
1/8 teaspoon dried rosemary, crushed
Dash pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup fat-free cottage cheese
3/4 cup shredded part-skim mozzarella cheese, divided
1/8 teaspoon paprika

Steps:

  • Cook noodles according to package directions; drain. Meanwhile, in a large bowl, combine the turkey, soup, garlic salt, rosemary and pepper. In another bowl, combine the spinach, cottage cheese and 1/2 cup mozzarella cheese., In a 2-qt. baking dish coated with cooking spray, layer half of the noodles, turkey mixture and cottage cheese mixture. Repeat layers. , Cover and bake 350° for 35 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 10-15 minutes longer or until edges are lightly browned; sprinkle with paprika. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 242 calories, Fat 4g fat (2g saturated fat), Cholesterol 53mg cholesterol, Sodium 568mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 3g fiber), Protein 26g protein. Diabetic Exchanges

TURKEY TETRAZZINI WITH SPINACH AND MUSHROOMS



Turkey Tetrazzini with Spinach and Mushrooms image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Kosher salt
8 ounces wide egg noodles
3 tablespoons unsalted butter
Freshly ground pepper
1/2 small onion, diced
2 stalks celery, sliced
8 ounces cremini mushrooms, stemmed and sliced
1 teaspoon chopped fresh thyme
1/4 cup dry white wine
1 1/2 cups heavy cream
12 ounces leftover skinless roast turkey breast or rotisserie chicken breast, chopped (about 3 cups)
1 5-ounce package baby spinach (about 8 cups)
1/2 cup grated parmesan cheese (about 1 ounce)

Steps:

  • Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Toss with 1 tablespoon butter and season with salt and pepper.
  • Meanwhile, heat the remaining 2 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook, stirring occasionally, until slightly softened, about 3 minutes. Add the mushrooms, thyme, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring occasionally, until the mushrooms are lightly golden, 6 to 7 minutes. Add the wine and cook until absorbed, about 1 minute. Add the heavy cream and bring to a boil. Reduce the heat to medium low and simmer, stirring occasionally, until the sauce is slightly thickened, 4 to 5 minutes.
  • Stir the turkey and spinach into the sauce and cook until the turkey is warmed through and the spinach is wilted, about 3 minutes. Stir in the reserved cooking water and return to a simmer. Remove from the heat and stir in 1/3 cup parmesan.
  • Toss the noodles with the turkey mixture. Sprinkle with the remaining parmesan.

Nutrition Facts : Calories 780, Fat 47 grams, SaturatedFat 29 grams, Cholesterol 268 milligrams, Sodium 581 milligrams, Carbohydrate 47 grams, Fiber 4 grams, Protein 41 grams, Sugar 6 grams

GROUND TURKEY NOODLE BAKE



Ground Turkey Noodle Bake image

A satisfying casserole using ground turkey, egg noodles, and plenty of cheese.

Provided by Shauna Rhoads

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 50m

Yield 6

Number Of Ingredients 10

3 cups wide egg noodles
1 pound ground turkey
1 onion, chopped
1 (15 ounce) can tomato sauce
1 teaspoon Italian seasoning
½ cup milk
4 ounces cream cheese
1 tablespoon minced fresh parsley
1 clove garlic, minced
1 ¼ cups shredded part-skim mozzarella cheese

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish.
  • Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain.
  • Heat a large skillet over medium-high heat and stir in turkey and onion. Cook and stir until turkey mixture is crumbly, evenly browned, and no longer pink, about 10 minutes; drain. Stir in tomato sauce and Italian seasoning; bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes.
  • Combine milk, cream cheese, parsley, and garlic in a small saucepan. Cook and stir over medium heat until cream cheese is melted, about 5 minutes.
  • Toss noodles with cream cheese mixture; transfer to prepared baking dish. Top with turkey mixture and sprinkle with mozzarella cheese.
  • Bake in preheated oven until cheese is melted, 15 to 30 minutes.

Nutrition Facts : Calories 345.7 calories, Carbohydrate 21.5 g, Cholesterol 109.2 mg, Fat 17.4 g, Fiber 2.1 g, Protein 26.7 g, SaturatedFat 8.5 g, Sodium 624.6 mg, Sugar 5.2 g

DELICIOUS SPINACH AND TURKEY LASAGNA



Delicious Spinach and Turkey Lasagna image

A delicious version of lasagna for those of us who are health conscious.

Provided by Chuck

Categories     Meat and Poultry Recipes     Turkey     Ground Turkey Recipes

Time 55m

Yield 8

Number Of Ingredients 13

9 whole-wheat lasagna noodles
1 teaspoon olive oil
½ cup chopped onion
1 pound ground turkey breast
3 cups tomato sauce
½ cup sliced fresh mushrooms
3 tablespoons Italian seasoning
¼ teaspoon ground black pepper
¼ teaspoon garlic powder
6 cups chopped fresh spinach
2 cups fat-free ricotta cheese
¼ teaspoon ground nutmeg
2 cups shredded mozzarella cheese

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain noodles, and rinse with cold water.
  • Heat the olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 2 minutes. Add ground turkey and cook 5 to 7 minutes more, stirring to break up any large chunks of meat. Stir in tomato sauce, mushrooms, Italian seasoning, black pepper, and garlic powder. Simmer for 2 minutes and season to taste.
  • Combine spinach, ricotta, and nutmeg in a large bowl.
  • To assemble, arrange 3 noodles lengthwise in the bottom of a greased 9x13 inch baking dish. Spread with 1/3 the ricotta mixture, 1/3 of the turkey mixture, and 1/3 of the mozzarella. Repeat layers, ending with remaining mozzarella. Bake in preheated oven for 25 minutes. Cool for 5 minutes before serving.

Nutrition Facts : Calories 326.1 calories, Carbohydrate 34.2 g, Cholesterol 69 mg, Fat 6.3 g, Fiber 5 g, Protein 33 g, SaturatedFat 3.2 g, Sodium 767.9 mg, Sugar 6.7 g

TURKEY NOODLE BAKE



Turkey Noodle Bake image

"This is a great way to use up leftover turkey," writes Ramona Fish. The Columbus, Indiana cook blends nutritious spinach with turkey breast, fat-free cottage cheese and reduced-fat cheese for a hearty meal.

Provided by Taste of Home

Categories     Dinner

Time 1h10m

Yield 4 servings.

Number Of Ingredients 10

2-1/2 cups uncooked yolk-free noodles
2 cups cubed cooked turkey breast
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
1/8 teaspoon garlic salt
1/8 teaspoon dried rosemary, crushed
Dash pepper
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 cup fat-free cottage cheese
3/4 cup shredded part-skim mozzarella cheese, divided
1/8 teaspoon paprika

Steps:

  • Cook noodles according to package directions. Meanwhile, in a large bowl, combine the turkey, soup, garlic salt, rosemary and pepper. In a small bowl, combine the spinach, cottage cheese and 1/2 cup mozzarella cheese., Drain noodles. Place half of the noodles in a 2-qt. baking dish coated with cooking spray; layer with half of the turkey and cottage cheese mixtures. Repeat layers., Cover and bake at 350° for 35 minutes. Uncover; sprinkle with remaining mozzarella. Bake 10-15 minutes longer or until edges are lightly browned. Sprinkle with paprika. Let stand for 5 minutes before serving.

Nutrition Facts : Calories 357 calories, Fat 6g fat (3g saturated fat), Cholesterol 81mg cholesterol, Sodium 746mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 40g protein. Diabetic Exchanges

SPINACH TURKEY NOODLE BAKE



Spinach Turkey Noodle Bake image

Make and share this Spinach Turkey Noodle Bake recipe from Food.com.

Provided by SweetySJD

Categories     Spinach

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 10

2 1/2 cups no yolk noodles, uncooked
2 cups cooked turkey breast, diced
10 3/4 ounces cream of chicken soup, undiluted
1/4 teaspoon garlic salt
1/8 teaspoon dried rosemary, crushed
1 dash pepper
1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
1 cup cottage cheese
3/4 cup mozzarella cheese, shredded
1/8 teaspoon paprika

Steps:

  • Preheat oven to 350 degrees.
  • Cook noodles and drain.
  • Combine turkey, soup, garlic salt, rosemary and pepper.
  • Seperately, combine spinach, cottage cheese and 1/2 cup mozzarella.
  • 1 a 2-quart baking dish coated with cooking spray, layer half the noodles, turkey mixture and cottage cheese mixture.
  • Repeat layers.
  • Cover and bake 35 minutes.
  • Uncover; sprinkle with remaining cheese.
  • Bake until edges are slightly browned, about 10-15 minutes.
  • Sprinkle with paprika.
  • Let stand 5 mintues before serving.

Nutrition Facts : Calories 138.2, Fat 8, SaturatedFat 3.8, Cholesterol 20.4, Sodium 597.3, Carbohydrate 7, Fiber 1.5, Sugar 0.9, Protein 10.6

TURKEY NOODLE BAKE



Turkey Noodle Bake image

This recipe became the answer to my Thanksgiving leftovers. I created it in my kitchen a couple of years ago after I had purchased a too-large turkey. When my 4 year old son (a very picky eater) asked me if I could make this for him everyday, I knew I had done something right! You can use any type of milk (fat free, whole, 1 or 2%), and any type of sour cream you like. This recipe is best with home made noodles (recipe below). Also, if you have any leftover gravy, you can blend a 1/4 to a 1/2 cup when you combine all ingredients.

Provided by Diane C

Categories     One Dish Meal

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13

1 cup flour
2 eggs
1 teaspoon salt
fresh noodles
2 1/2 cups milk
3 tablespoons flour
1 tablespoon chicken bouillon granule (or 3 cubes, crushed)
1/2 cup sour cream
2 cups turkey, cooked &cubed
2 cups frozen mixed vegetables, thawed
1/2 cup cheddar cheese, shredded
1/2 cup monterey jack cheese, shredded
pepper

Steps:

  • Preheat oven to 375°F.
  • Spray a 2-quart casserole with non stick cooking spray & set aside.
  • Place a large pot on the stove with 4 quarts of water.
  • Bring to a boil, adding salt if you'd like.
  • Prepare noodles by mixing the flour, salt& eggs until a stiff dough forms, adding additional flour a tbsp at a time if too sticky.
  • Divide dough into 6 smaller balls.
  • Roll each ball between your hands until you have a 'thinner than a pencil' thickness.
  • Break off pieces into 1 to 1-1/2 inch lengths.
  • When all the noodles are prepared, place into the boiling water at once.
  • Cook the noodles at medium high heat for approx 20 minutes; drain.
  • Meanwhile, over medium heat, in a saucepan, combine 2 cups of the milk, and bouillon.
  • Combine remaining 1/2 cup of milk with the flour.
  • Mix until flour has dissolved, then immediately add it to the saucepan.
  • Stirring constantly, cook until mixture thickens to an Elmer's Glue consistency.
  • Add as much or as little pepper as you like, stir well.
  • In a large bowl, combine the drained noodles, milk mixture and all remaining ingredients (except the cheeses).
  • Stir until evenly blended.
  • Spoon mixture into the prepared casserole dish and top with cheeses.
  • Bake 25 to 35 minutes, or until hot and bubbly.
  • Allow to stand 5 minutes before serving.

Nutrition Facts : Calories 340.1, Fat 15.8, SaturatedFat 9, Cholesterol 104.6, Sodium 859, Carbohydrate 34.8, Fiber 3.7, Sugar 1.1, Protein 15.7

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