Kosher salt and natural peanut butter are used to make simple peanut butter and chocolate chip cookies.
| Prep Time: | 20 mins |
| Cook Time: | 40 mins |
| Total Time: | 1 hr |
| Servings: | 4 |
| Yield: | 1 8-inch square casserole |
Ingredients
- cooking spray
- 1 pound ground turkey
- 1 medium onion, chopped
- 3 cups wide egg noodles
- 1 (15 ounce) can tomato sauce
- 1 teaspoon Italian seasoning
- ½ cup milk
- 4 ounces cream cheese
- 1 tablespoon minced fresh parsley
- 1 clove garlic, minced
- 1 ¼ cups shredded part-skim mozzarella cheese
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish with cooking spray.
- Heat a large nonstick skillet over medium-high heat. Add turkey and onion; cook and stir until turkey is browned and crumbly and onion is soft, about 10 minutes. Drain.
- Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and return to the pot.
- While the water is coming to a boil for the noodles, stir tomato sauce and Italian seasoning into turkey mixture. Bring to a boil over medium heat. Reduce the heat to low, cover, and simmer for 10 minutes.
- At the same time, combine milk, cream cheese, parsley, and garlic in a small saucepan over medium heat. Cook, stirring occasionally, until cream cheese melts, about 5 minutes. Pour over egg noodles and stir to combine. Transfer to the prepared baking dish.
- Layer turkey mixture over noodles. Sprinkle mozzarella cheese over top.
- Bake in the preheated oven until casserole is hot and cheese is melted, 15 to 30 minutes.
Reviews
Nice recipe. I substituted ricotta for the cream cheese as that’s what I had in the fridge. Added the Worcestershire sauce per a few other reviews. Very nice and easy to make.
It was very good. Have leftovers, can they be frozen? If not, how long will they last in refrigerator? Will definitely make it again
Made in cast iron skillet. 30 mins at 375.
I loved this! The volume made in the recipe seemed a bit low to me, so I doubled everything except the garlic and noodles. I used 3 garlic cloves and the same 3 cups of noodles. It came out spectacularly!! It was just coming out of the oven when my wife got home from work. She could not stop talking about how good it was. She had 3 servings! The best part is that I have enough left over to take to work tomorrow for lunch.
This turned out great, did an 8oz brick of cream cheese. We also added a small can of diced tomatoes with green chilies. An 8 x 11.5 glass casserole pan was the perfect size for us.
This was a big hit with my family! Simple and easy to make. One question: Does it freeze well?
Great tasty casserole! I used more noodles and added another 1/2 cup milk and 1 cup plain yogurt. To the turkey mixture, I added 1 tsp minced garlic, 14.5 oz diced tomatoes, 4 oz mushroom pieces, 1 chopped rib of celery, and 10 oz chopped frozen spinach. Also, I tripled the Italian seasoning. I will make this again!
my family loved this recipe, especially my daughter. It was easy and the flavor was spot on, only change I added some mushrooms I had on hand.
This is a great recipe which we have made several times and shared with others. The only change I made was to add a can of Rotel tomatoes. Do not eliminate the tomato sauce. Let the casserole sit for 5minutes after baking. YUM!
I never thought of putting cream cheese on noodles and boy was it good!! I added celery to the onions to add more veggies, used spaghetti sauce and added a hit of hot sauce and worschester sauce to the turkey. I have 3 teens and they are eating at all different times so I made this in the afternoon and the kids could eat reheat anytime. This one will be added to my rotation.
We really like this recipe. I make it almost every week. But I’d like to see anyone who doesn’t employ an army of sous chefs prep it in 15 minutes. It uses a lot of dishes too.
Very good
This meal was delicious! I think it fits in a 13×9 pan better though.
We all liked it but didn’t like how soupy the sauce on the noodles is.
I didn’t follow the directions exactly, and did not layer the meat mixture on top on the noodles, instead I combined it all, but it was still delicious!
The recipe is just fine as written – it’s even better the next day. But as others suggested, I added a bit of Worcestershire sauce for more flavor. And next time I’ll probably increase the cream cheese to 6 oz (just because I love it so much!). Definitely will make again.
I added more seasoning (to my taste), but followed the main recipe ingredients and instructions- IT WAS DELICIOUS! Most importantly, it was filling, easy and quick to prepare for dinner! Love this one!
Like others, I found this was pretty bland, but liked the concept enough to keep the recipe for future experimentation. It needs more garlic in both the sauce and the cream cheese mixture, and more flavorful cheese (I’m thinking of adding Parmesan with the noodles and on top). The parsley adds good color, but no real flavor – I’m going to try using oregano next time. A good start!
I was not too sore about this. I’m not a huge fan of pasta with red sauce, but I was nicely surprised! The cream cheese sauce gave the pasta a very nice flavor, and even my picky reassures loved it! One of the kids hates onions, so I subbed for onion powder, which he never minds. I also subbed the parsley for fresh cilantro. Super good!
This recipe was easy and delicious however, it needed more sauce. The next time I make this recipe I will use a jar of my homemade spaghetti sauce rather than the tomato sauce. With only cooking for two now that my kids are grown, I was able to prepare this recipe in two loaf pans, one to eat now and one to freeze for another date! Total win!
Tasty recipe if you enjoy ground turkey. Easier than lasagna since not multi-layered.