I have two versions of a cheat day. A ‘healthy’ cheat day and a ‘I’m going to have to eat lettuce the rest of the week’ cheat day. This recipe would go into the healthy cheat day category. My mom made this casserole a lot when I was little. It was up there with my favorites. (Broccoli soup was always my #1). This version of the casserole has a lot of the fat taken out, but not all. The fat is actually my favorite part. The sour cream and cream cheese co-mingled with green onions makes this dish sing. So, as much as I would have loved to take more of the fat out, the 9 year old version of myself wold have beaten me up for doing so. This dish would be great to make on a night where you want comfort food, but not the guilt. Bonus: The leftovers are even better, if they are any.
1- 12 oz. bag no yolks egg noodles
1 lb. lean ground turkey
2 garlic cloves, minced
1 t. dried basil
salt and pepper to taste
2 – 8 oz. cans organic, no salt added tomato sauce
1/2 block cream cheese (reduced fat)
1/4 c. sour cream (reduced fat)
6 green onions, chopped
1/2 c. cheddar cheese
Pre-heat oven to 350 degrees. Cook the noodles according the package. While the noodles are cooking brown the turkey, in the last few minutes of cooking time add the garlic, salt and pepper, and tomato sauce. Simmer sauce for 5 minutes. While the sauce is simmering mix the cream cheese, sour cream and green onions together. If cream cheese isn’t soft enough to be mixed, put it in the microwave on 50% power for 30 seconds till able to mix. To assemble, spray an 8×8 pyrex dish with olive oil cooking spray. Spread 1/3 of the tomato mixture on the bottom of the dish. Then add a layer of noodles, then cream cheese mixture, then the meat mixture. Do twice, finishing with cheddar cheese. Bake for 20 minutes till hot and bubbly. Hide any leftovers so you have them all to yourself.