Turkey Noodle Supper

Name: Turkey Noodle Supper
Ingredients: 8 ounces yolk-free extra-wide noodles; 1 pound lean ground turkey; 1 medium onion, chopped; 1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted; 1 package (8 ounces) fat-free cream cheese, cubed; 1 cup fat-free milk; 1-1/2 cups frozen whole kernel corn, thawed; 1 jar (4 ounces) chopped pimientos, drained; 3/4 teaspoon salt; 1/8 teaspoon pepper

10 ingredients

3 steps

Ingredients

8 ounces yolk-free extra-wide noodles
1 pound lean ground turkey
1 medium onion, chopped
1 can (10-3/4 ounces) reduced-fat reduced-sodium condensed cream of mushroom soup, undiluted
1 package (8 ounces) fat-free cream cheese, cubed
1 cup fat-free milk
1-1/2 cups frozen whole kernel corn, thawed
1 jar (4 ounces) chopped pimientos, drained
3/4 teaspoon salt
1/8 teaspoon pepper

Directions

1

Cook noodles according to package directions; drain. Meanwhile, crumble turkey into a
2

. Add onion, cook over medium heat until meat is no longer pink; drain.
3

Return to pan. Add the soup, cream cheese and milk. Cook and stir until blended. Stir in the noodles, corn, pimientos, salt and pepper; cook until heated through.