I got creative while we were housebound during a snowstorm one winter...and used ingredients I had on hand to come up with this hearty casserole. Later, I modified it so it has less fat and fewer calories.
Ingredients
3 cups uncooked wide egg noodles
2 pounds lean ground turkey
1 envelope reduced-sodium taco seasoning
1 teaspoon onion powder
1 teaspoon chili powder
1/2 teaspoon garlic powder
1 can (8 ounces) tomato sauce
1 can (4 ounces) chopped green chiles
1/2 cup water
1 cup shredded cheddar cheese
2 cups shredded lettuce
2 medium tomatoes, chopped
1/3 cup sliced ripe olives
1/2 cup taco sauce
1/2 cup fat-free sour cream
Directions
Preheat oven to 350°. Cook noodles according to package directions for al dente; drain.
Meanwhile, in a large nonstick skillet, cook and crumble turkey over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in seasonings, tomato sauce, chiles and water; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.
Spread noodles in a 11x7-in. baking dish coated with cooking spray. Top with turkey mixture; sprinkle with cheese. Bake, uncovered, until cheese is melted, 10-15 minutes.
Top casserole with lettuce, tomatoes, olives and taco sauce. Serve with sour cream.
