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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Turkey Pasta Casserole

Source: dLife

Baked herb and vegetable casserole with a creamy turkey center.

Nutrition Facts

Makes 6 servings
Amount Per Serving

Calories	341.4

Total Carbs	16.7 g

Dietary Fiber	2.3 g

Sugars	2.9 g

Total Fat	18.5 g

Saturated Fat	4.5 g

Unsaturated Fat	2.8 g

Potassium	468.9 mg

Protein	25.9 g

Sodium	644.6 mg

Dietary Exchanges 18.5 Fat, 0.5 Vegetables, 3.2 Meat, 0.1 Other Carbs, 0.8 Starch,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

Directions

Preheat the oven to 325 degrees F. Coat a 2-quart baking dish with fat-free cooking spray.
Cook the noodles according to package instructions, leaving out any salt or butter. Drain and set aside.
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.
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.
Stir in the sour cream and noodles. Pour the mixture into the prepared baking dish and sprinkle with paprika.
Cover with foil, and bake until heated through, about 15 minutes.