Terrific Turkey Pasta Casserole

• yolk-free wide egg noodles↗6 ounces
• margarine↗1 tablespoon
• chopped celery1 cup
• sliced mushrooms1 cup
• chopped red bell pepper1⁄2 cup
• chopped green onion, including green part1⁄2 cup
• lean ground turkey↗1 1⁄2 lbs
• condensed fat-free cream of mushroom soup1 (10 3/4 ounce) can
• light teriyaki sauce, such as Kikkoman↗2 tablespoons
• poultry seasoning1 1⁄2 teaspoons
• salt↗1⁄2 teaspoon
• ground black pepper↗1⁄2 teaspoon
• red pepper flakes↗1⁄4 teaspoon
• reduced-fat sour cream↗8 ounces
• paprika↗1⁄4 teaspoon

Step-by-step instructions

1. 1

   Preheat the oven to 325°F Coat a 2-quart baking dish with fat free cooking spray.

2. 2

   Cook the noodles according to package instructions, leaving out any salt or butter. Drain and set aside.

3. 3

   Meanwhile, melt the margarine in a large saucepan over medium heat. Add the celery, mushrooms, red bell pepper and green onions. Cook until just tender, about 4 minutes. Add the turkey and cook, breaking up the meat with a spoon until the turkey is no longer pink, about 5 minutes. Drain off the excess liquid.

4. 4

   Stir in the soup, teriyaki sauce, poultry seasoning, salt, black pepper and red pepper flakes. Bring to a boil over high heat. Reduce heat to low, cover, and simmer for 15 minutes, stirring often.

5. 5

   Stir in the sour cream and noodles. Pour the mixture into the prepared baking dish and sprinkle with the paprika. Cover with foil, and bake until heated through, about 15 minutes.

6. 6

   Patti's Pointers: Be sure and use light teriyaki sauce; the regular kind has goo-gobs of sodium. With all the other goodies in this dish, I promise you won't miss the taste. And if you're trying to shake the salt habit, use only 1 tbsp of the teriyaki sauce. Before digging in, you can season with your favorite salt substitute, if needed.