Turkey-Noodle Bake



8 servings.

Recipe from

Oxmoor House

Nutritional Information

Calories 327
Caloriesfromfat 32 %
Fat 11.7 g
Satfat 4.8 g
Monofat 0.3 g
Polyfat 3.2 g
Protein 21.1 g
Carbohydrate 32.9 g
Fiber 0.0 g
Cholesterol 32 mg
Iron 0.0 mg
Sodium 634 mg
Calcium 0.0 mg


8 ounces elbow macaroni, uncooked
3/4 pound turkey sausage
1/2 cup sliced fresh mushrooms
1/2 cup chopped green pepper
1/2 cup chopped onion
1 tablespoon low-sodium Worcestershire sauce
2 cloves garlic, minced
2 (8-ounce) cans no-salt-added tomato sauce
1/2 teaspoon dried Italian seasoning
Dash of salt
1 (12-ounce) carton 1% low-fat cottage cheese
1 (8-ounce) carton nonfat sour cream
1 1/3 cups chopped green onions
2 tablespoons grated Romano cheese
Vegetable cooking spray
1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese


Cook macaroni according to package directions, omitting salt and fat. Drain and set aside.

Cook turkey sausage and next 5 ingredients in a large nonstick skillet over medium-high heat until sausage is browned, stirring until it crumbles. Add cooked macaroni, tomato sauce, Italian seasoning, and salt; stir well.

Combine cottage cheese and next 3 ingredients. Spoon half of turkey mixture into a 13- x 9- x 2-inch baking dish coated with cooking spray. Spread cheese mixture over turkey mixture. Top with remaining turkey mixture. Cover and bake at 350° for 40 minutes; uncover and top with Cheddar cheese. Bake 5 additional minutes or until cheese melts.

Oxmoor House Cooking Light Collection,

Oxmoor House

January 1996
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