ONE LAST TURKEY HURRAH!

It doesn't seem like Thanksgiving was only a week ago! But here we are, the fall decorations barely put away, an evergreen wreath now hanging on my front door, and the Christmas shopping season in full swing. Even though Thanksgiving is in the past, there is still leftover turkey presently in my freezer! So, tonight for dinner, we will revisit that day of thanks with a little 'makeover'. Such will be my 'Ode to Turkey'. I found a yummy recipe that I've made some adjustments to so that it will go over well with my whole family.

What we really appreciated about Thanksgiving this year was the fact that meat was the main dish on the menu. We've (like a lot of other folks, I'm sure!) become more creative in how we make a pound of ground beef, or a package of chicken stretch into more than just one meal, so casseroles, skillets, and one-dish meals have become really popular and economical at my house! Here's the recipe. Enjoy!

TURKEY NOODLE CASSSEROLE

Preheat oven to 375 deg.

Ingredients:

1 1/2 c. cooked, cubed turkey

6 oz. egg noodles

1 (10 3/4 oz) can condensed Cream of Mushroom soup

1/2 - 1 tsp. garlic powder (or to taste)

3 - 4 tbsp. parmesan cheese

3/4 c. milk

1/2 c. sour cream

salt and pepper to taste

1 small onion (grated or chopped)

1/2 c. peas (frozen or canned)

1 c. crushed plain potato chips

DIRECTIONS:

1. Use nonstick spray to prepare a 2 qt. casserole dish.

2. Cook egg noodles, drain, and toss with 2 tbsp. butter or margarine. Set aside.

3. In a large saucepan, mix can of Cream of Mushroom soup, milk, sour cream,onion (I use grated because my kids hate the onion 'chunks' in their food!), garlic powder, salt, pepper, parmesan cheese, and peas. Cook over low heatstirring frequently for 15 min.

4. Add cooked, cubed turkey. Combine mixture with cooked egg noodles.

5. Transfer to prepared baking dish. Sprinkle top with crushed, plain potatochips.

6. Bake for about 25 min. or until heated through and bubbly.

WANT SOME HEALTHIER OPTIONS?

Try these substitutions:

Instead of Egg Noodles: "No Yolks" Egg White Noodles (made with egg whites - no cholesterol) or any brand of whole wheat or whole grain noodles
Cream of Mushroom Soup: Use the lowfat or fat-free version
Parmesan cheese: Omit the cheese altogether, or use your favorite lite or fat-free version
Milk: Use skim milk, or for a creamier, healthier version, fat free evaporated milk (not condensed)
Sour Cream: Use light or fat free sour cream
Peas: Substitute or add any vegetable of your liking!
Crushed Potato Chips: Fat free and/or low-sodium crackers or dried bread crumbs