Turkey noodle casserole with spinach
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Wide egg noodles |
| 1 | medium | Onion; chopped |
| 1 | tablespoon | Butter |
| 1 | large | Clove garlic; finely chopped |
| 1 | teaspoon | Dried oregano |
| 1 | teaspoon | Dried basil |
| ¼ | teaspoon | Ground nutmeg |
| 1 | Container ricotta cheese (15 ozs.) | |
| 1 | cup | Chicken broth |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Pepper |
| 12 | ounces | Cooked turkey breast; cut 2 x 1/2 pieces |
| 1 | pack | Frozen chopped spinach, thawed; squeezed dry |
| ½ | cup | Parmesan cheese; grated |
Directions
Cook noodles following package directions; drain.
Heat oven to 375. Coat shallow 12" x 7" x 2" or a 2 to 3-quart baking dish with cooking spray.
Saute onion in butter in a medium size saucepan over medium heat until softened, about 3 minutes. Stir in the garlic, oregano, basil and nutmeg; saute for 1 minute. Remove saucepan from heat. Stir in the ricotta until well blended. Stir in chicken broth, salt and pepper. Stir in the turkey.
In a large bowl, combine cooked noodles, spinach, turkey mixture and all but 2 tablespoons of the Parmesan cheese. Scrape into prepared casserole.
Cover with foil.
Bake in 375 oven for 15 minutes. Sprinkle top with remaining 2 tablespoons of the Parmesan cheese. Bake, uncovered for 20 minutes.
Posted to FOODWINE Digest 14 November 96 Date: Thu, 14 Nov 1996 11:24:24 -0500 From: Laura Hunter <LHunter722@...>