Source: dLife

Baked herb and vegetable casserole with a creamy turkey center.

Servings

6 oz uncooked egg noodles
1 tbsp margarine
1 cup fresh chopped celery
1 cup fresh mushroom slices
0.5 cup chopped red bell peppers
0.5 cup fresh chopped green onion , including green part
1.5 lb Turkey, ground, 8% fat, raw
10.75 oz cream of mushroom soup, condensed, low sodium
2 tbsp Sauce, teriyaki, light
1.5 tsp poultry seasoning
0.5 tsp salt (optional)
0.5 tsp black pepper
0.25 tsp hot red pepper flakes
8 oz reduced fat sour cream
0.25 tsp paprika

1 Preheat the oven to 325 degrees F. Coat a 2-quart baking dish with fat-free cooking spray.
2 Cook the noodles according to package instructions, leaving out any salt or butter. Drain and set aside.
3 Meanwhile, melt the margarine in a large saucepan over medium heat. Add the celery, mushrooms, red bell pepper, and green onions. Cook until tender (approximately 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 any excess liquid.
4 Stir in the soup, teriyaki sauce, poultry seasoning, salt, black pepper, and red pepper flakes. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 15 minutes, stirring often.
5 Stir in the sour cream and noodles. Pour the mixture into the prepared baking dish and sprinkle with paprika.
6 Cover with foil, and bake until heated through, about 15 minutes.