Turkey Noodle Bake
By phowley
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Ingredients
- 8 oz Pennsylvania Dutch wide egg noodles, cooked per package directions
- 2 1/2 c skim milk
- 3 tbsp flour
- 1 tbsp Wyler's chicken-flavor bouillon granules or 3 cubes
- 1/2 c nonfat plain yogurt
- 2 c cubed cooked turkey
- 2 c frozen broccoli cuts, thawed
- 1 c shredded reduced-fat cheddar cheese
Details
Servings 8
Preparation
Step 1
Preheat oven to 375.
In medium saucepan, combine milk, flour, and bouillon.
Stir until flour is dissolved.
Over medium heat, cook and stir until mixture thickens slightly.
In a large bowl, combine all ingredients except cheese.
Coat 2 quart baking dish with vegetable cooking spray.
Spoon mixture into dish and top with cheese.
Cover and bake for 25-30 minutes or until hot and bubbly.
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