Turkey Noodle BakedownloadEmail This Post

Turkey Noodle Bake

Prep: 25 minutes
Bake: 40 minutes • Serves: 8

Nonstick cooking spray
1/2medium onion, finely chopped (about 1/2 cup)
2 teaspoons vegetable oil
1/2teaspoon ground white pepper
4 tablespoons unsalted butter
1-1/2cups cornflakes
2 large eggs
2 cans (10.75 ounces each) 25% less-sodium chicken noodle soup
1 can (10.75 ounces) cream of onion or cream of mushroom with garlic soup
1-1/2tablespoons Dijon mustard
6 slices sourdough or white bread, cut into 3/4-inch cubes (about 6 cups)
4 cups shredded leftover or cooked turkey

1.Preheat oven to 375°. Spray 13 x 9-inch baking dish with cooking spray.

2.Meanwhile, in large skillet, cook onion in oil over medium heat 5 to 6 minutes or until tender, stirring occasionally; stir in pepper.

3.In medium microwave-safe bowl, heat butter in microwave oven on high 25 seconds or until melted. Add cornflakes; stir until well combined.

4.In large bowl, beat eggs. Stir in soups and mustard until well combined. Fold in bread, turkey and onion. Transfer mixture to prepared dish; evenly sprinkle with cornflake mixture. Bake 40 to 45 minutes or until top is golden brown.


Approximate nutritional values per serving:
255 Calories, 11g Fat (5g Saturated), 86mg Cholesterol,
626mg Sodium, 18g Carbohydrates, 2g Fiber, 18g Protein

Chef Tip:
Make this dish your own by adding frozen peas, sautéed sliced mushrooms, chopped broccoli or chopped fresh herbs.