Turkey-Noodle Bake

Recipe from Oxmoor House

More From Oxmoor House

Nutritional Information

Amount per serving
  • Calories: 327
  • Calories from fat: 32%
  • Fat: 11.7g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 3.2g
  • Protein: 21.1g
  • Carbohydrate: 32.9g
  • Fiber: 0.0g
  • Cholesterol: 32mg
  • Iron: 0.0mg
  • Sodium: 634mg
  • Calcium: 0.0mg


  • 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


  1. Cook macaroni according to package directions, omitting salt and fat. Drain and set aside.
  2. 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.
  3. 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.
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