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“A recipe makeover from the Jan/Feb edition of Weight Watchers Magazine. They use extra lean ground beef in place of the turkey, but I prefer to save the calories & fat this way. Enjoy!”
READY IN:
1hr 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

  • 7 ounces whole wheat egg noodles
  • 1 (10 ounce) package mushrooms, sliced
  • 1 large orange bell pepper, cut into strips
  • 1 onion, chopped
  • 12 lb ground turkey
  • 1 12 cups reduced-fat spaghetti sauce
  • 1 (10 3/4 ounce) can reduced-fat cream of chicken soup
  • 34 cup reduced-fat cheddar cheese, shredded
  • 1 (3 1/2 ounce) package turkey pepperoni
  • 14 lb olive, pitted and sliced
  • 2 tablespoons reduced-fat parmesan cheese, grated

Directions

  1. Preheat the oven to 350°F and spray a 2 qt baking dish with nonstick spray. Cook the noodles as directed. Rinse and drain.
  2. Spray a large skillet with nonstick spray. Cook the next 3 ingredients over med-hi heat 5 minutes. Add the turkey and cook until browned. Add the spaghetti sauce, soup, 1/2 cup cheddar cheese and the noodles. Spoon into baking dish.
  3. Bake until hot, about 40 minutes. Top with the remaining cheddar and remaining ingredients. Bake 5 minutes longer.

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