Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | pound | ground turkey, Jennie-o | 1 1/2 | cups | Vegetables, corn, peas, carrots, beans | 3 | cups | egg noodle pasta | 10 1/2 | ounces | Cream of Mushroom Soup, 98% Fat Free | 1 | cup | milk | 1 | cup (8 fl oz) | water | 1 | small | Onion, chopped | 1/2 | medium (approx 2-3/4" long, 2-1/2" dia) | green pepper, finely chopped | 1 1/2 | cups, shredded | sharp cheddar cheese |
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Steps
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Sequence
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Step
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| 1 | Preheat oven to 350 | 2 | Brown ground turkey in skillet with onion and green pepper. Drain | 3 | Pour uncooked noodles in 13 x 9 casserole dish. Pour ground turkey mixture over noodles. | 4 | Whisk cream of mushroom, water, and milk until blended. | 5 | Pour frozen mixed vegetables over ground and noodle. | 6 | Pour milk mixture over vegetables. | 7 | Top with cheese. Cover | 8 | Bake for 25 mins then uncover. Bake for additional 10 mins. |
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