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Spinach Turkey Noodle Bake

Total Time

Prep: 20 min. Bake: 45 min. + standing


6 servings

"This creamy, comforting casserole is a terrific way to use up leftover turkey," advises Ramona Fish of Columbus, Indiana. "I usually freeze diced cooked turkey in 2-cup portions and have them ready to use when someone requests this popular dish."


  • 2-1/2 cups uncooked yolk-free noodles
  • 2 cups diced cooked turkey breast
  • 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of chicken soup, undiluted
  • 1/4 teaspoon garlic salt
  • 1/8 teaspoon dried rosemary, crushed
  • Dash pepper
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 1 cup fat-free cottage cheese
  • 3/4 cup shredded part-skim mozzarella cheese, divided
  • 1/8 teaspoon paprika


  1. Cook noodles according to package directions; drain. Meanwhile, in a large bowl, combine the turkey, soup, garlic salt, rosemary and pepper. In another bowl, combine the spinach, cottage cheese and 1/2 cup mozzarella cheese.
  2. In a 2-qt. baking dish coated with cooking spray, layer half of the noodles, turkey mixture and cottage cheese mixture. Repeat layers.
  3. Cover and bake 350° for 35 minutes. Uncover; sprinkle with remaining mozzarella cheese. Bake 10-15 minutes longer or until edges are lightly browned; sprinkle with paprika. Let stand for 5 minutes before serving.

Nutrition Facts

1 cup: 242 calories, 4g fat (2g saturated fat), 53mg cholesterol, 568mg sodium, 21g carbohydrate (0 sugars, 3g fiber), 26g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1/2 fat.

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