Turkey Stroganoff

Name: Turkey Stroganoff
Prep time: 15 minutes
Cook time: 30 minutes
Yield: 8 cups
Ingredients: 2 teaspoons vegetable oil1 medium onion; chopped½ teaspoon garlic powder or 2 cloves garlic2 cups cooked turkey; ½-inch cubes2 cups water1 cup nonfat or 1% milk1 can (10 ¾ ounces) cream of mushroom soup1 package (10 ounces) frozen peas2 cups dry macaroni2 teaspoons dill weed¼ teaspoon black pepper1 cup corn flakes½ cup light sour cream or low-fat plain yogurt

Comforting macaroni with a creamy mushroom sauce and tasty peas. Ready in under an hour!

Casserole dish of creamy noodles with peas and turkey topped with crushed corn flakes.

Prep time: 15 minutes
Cook time: 30 minutes
Makes: 8 cups
Nutrition Facts: View label

Ingredients

2 teaspoons vegetable oil

1 medium onion, chopped

½ teaspoon garlic powder or 2 cloves garlic

2 cups cooked turkey, ½-inch cubes

2 cups water

1 cup nonfat or 1% milk

1 can (10 ¾ ounces) cream of mushroom soup

1 package (10 ounces) frozen peas

2 cups dry macaroni

2 teaspoons dill weed

¼ teaspoon black pepper

1 cup corn flakes

½ cup light sour cream or low-fat plain yogurt

Directions

Wash hands with soap and water.
Rinse fresh vegetables under running water before preparing.
Heat oil in a large frying pan over medium-high heat (350 degrees F in an electric skillet) and cook onions until transparent.
Add garlic and cook briefly, about 30 seconds.
Add turkey, water, milk, soup and peas. Bring mixture to a boil.
Add macaroni, dill and pepper. Stir to combine.
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.
While mixture is cooking, crush corn flakes in small bowl, mix in garlic powder and set aside.
Just before serving, stir in sour cream and top with corn flake mixture.
Refrigerate leftovers within 2 hours.