Title: Turkey Noodle Casserole with Spinach
Categories: Casseroles, Main course
Yield: 6 Servings

12 oz Wide egg noodles
1 md Onion; chopped
1 tb Butter
1 lg Clove garlic; finely chopped
1 ts Dried oregano
1 ts Dried basil
1/4 ts Ground nutmeg
1 Container ricotta cheese (15
-ozs.)
1 c Chicken broth
1 ts Salt
1/4 ts Pepper
12 oz Cooked turkey breast; cut 2
-x 1/2 pieces
1 pk Frozen chopped spinach,
-thawed; squeezed dry
1/2 c Parmesan cheese; grated

Cook noodles following package directions; drain.

Heat oven to 375. Coat shallow 12" x 7" x 2" or a 2 to 3-quart baking dish
with cooking spray.

Saute onion in butter in a medium size saucepan over medium heat until
softened, about 3 minutes. Stir in the garlic, oregano, basil and nutmeg;
saute for 1 minute. Remove saucepan from heat. Stir in the ricotta until
well blended. Stir in chicken broth, salt and pepper. Stir in the turkey.

In a large bowl, combine cooked noodles, spinach, turkey mixture and all
but 2 tablespoons of the Parmesan cheese. Scrape into prepared casserole.
Cover with foil.

Bake in 375 oven for 15 minutes. Sprinkle top with remaining 2 tablespoons
of the Parmesan cheese. Bake, uncovered for 20 minutes.
Posted to FOODWINE Digest 14 November 96

Date: Thu, 14 Nov 1996 11:24:24 -0500

From: Laura Hunter