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2 teaspoons vegetable oil
1 medium onion, chopped
2 cloves garlic, minced or 1/2 teaspoon garlic powder
2 cups cooked turkey, 1/2-inch cubes
2 cups water
1 cup nonfat or 1% milk
1 can (10 3/4 ounces) cream of mushroom soup
1 package (10 ounces) frozen peas
2 cups dry macaroni
2 teaspoons dill weed
¼ teaspoon pepper
1 cup corn flakes
½ teaspoon garlic powder or 2 cloves garlic
½ cup light sour cream or low-fat plain yogurt


  1. Wash hands with soap and water.
  2. Heat oil in a large frying pan over medium-high heat (350 degrees F in an electric skillet) and cook onions until transparent.
  3. Add garlic and cook briefly, about 30 seconds.
  4. Add turkey, water, milk, soup and peas. Bring mixture to a boil.
  5. Add macaroni, dill and pepper. Stir to combine.
  6. Cover pan, reduce heat to low (225 degrees F in an electric skillet) and cook 10 to 15 minutes until pasta is tender. Stir occasionally to prevent sticking.
  7. While mixture is cooking, crush corn flakes in small bowl, mix in garlic powder and set aside.
  8. Just before serving, stir in sour cream and top with corn flake mixture.
  9. Refrigerate leftovers within 2 hours.


  • Try with cooked ground turkey.
  • Try other vegetables such as green beans.
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8 cups
Prep time:
15 minutes
Cooking time:
30 minutes
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