I’m not sure where this recipe came from, but it’s a pretty easy casserole!
Sour Cream Noodle Bake
- 8 ounces rice noodles
- Non-stick cooking spray
- 1 pound ground turkey
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 head roasted garlic
- 8 ounces prepared tomato sauce
- 1 cup fat-free cottage cheese, drained
- 1 cup non-fat sour cream
- 1 cup shredded fontina cheese
- 8 scallions, sliced
- 1 cup shredded low-fat Cheddar
Preheat oven to 350 degrees F.
Cook noodles according to package directions; drain and set aside. Meanwhile, heat a heavy non-stick pan over medium-high heat and coat it with cooking spray. Add turkey and brown, breaking it up with a wooden spoon; cook until no pink color remains. Drain all the grease from the pan and then add salt and pepper. Add tomato sauce and squeeze the pulp of the roasted garlic into the turkey mixture. Stir to blend and simmer for 5 minutes.
Combine cottage cheese, sour cream, fontina, and scallions in a bowl. Spread 1/2 of the turkey mixture across the bottom of a 2-quart casserole dish. Top with 1/2 of the noodles, followed by 1/2 of the cheese mixture. Repeat layers 1 more time. Sprinkle the Cheddar over top. Bake for 20 minutes or until cheesy is melted and bubbling.
Prep Time: 25 minutes
Cook Time: 35 minutes
Yield: 6 servings
Nutritional Analysis Per Serving Calories 469
Total Fat 15 grams Saturated Fat 7 grams
Carbohydrates 49 grams Fiber 2 grams
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