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@...>

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