Cheesy Noodle Skillet Supper
Yield
4 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
turkey
ground |
|
| ½ | cup |
onions
chopped |
|
| 14 | ounces |
spaghetti sauce
|
|
| 10 ¾ | ounces |
soup, cream of cheddar
|
|
| 1 | cup |
water
|
|
| 3 | ounces |
egg noodles
dumpling, uncooked |
|
| 4 ½ | ounces |
mushrooms
sliced, drained |
|
| 4 | ounces |
cheddar cheese
shredded |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
turkey
ground |
|
| 118 | ml |
onions
chopped |
|
| 404.6 | ml/g |
spaghetti sauce
|
|
| 310.7 | ml/g |
soup, cream of cheddar
|
|
| 237 | ml |
water
|
|
| 86.7 | ml/g |
egg noodles
dumpling, uncooked |
|
| 130.1 | ml/g |
mushrooms
sliced, drained |
|
| 115.6 | ml/g |
cheddar cheese
shredded |
|
Directions
In large skillet, brown ground turkey with onion; drain.
Add spaghetti sauce and soup; mix well.
Stir in water.
Bring to a boil.
Stir in egg noodles.
Return to a boil.
Reduce heat to medium; cover and cook 8 to 10 minutes or until noodles are tender, stirring occasionally.
Uncover; stir in mushrooms.
Cook, uncovered, 2 to 4 minutes or until sauce is of desired consistency, stirring occasionally.
Sprinkle with cheese; cover and cook 1 to 2 minutes or until cheese is melted.
