Turkey- Noodle Casserole

• 6 ounces wide egg noodles, uncooked
• Vegetable cooking spray
• 1 pound freshly ground raw turkey
• 1/2 cup sliced fresh mushrooms
• 1/4 cup chopped onion
• 2 (8-ounce) cans no-salt-added tomato sauce
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/4 teaspoon dried oregano
• 1/8 teaspoon salt
• 1 cup part-skim ricotta cheese
• 3 Tablespoon skim milk
• 1/2 (8-onuce) package Neufchatel cheese, cut into 1/2-inch cubes and softened
• 2 teaspoon poppy seeds

1. 1) Cook noodles according to package directions, omitting salt and fat; drain well.
2. 2) Coat a nonstick skillet with with cooking spray; place over medium-high heat. Add turkey, mushrooms, and onion; cook until turkey is browned and onion is tender, stirring until meat crumbles. Drain.
3. 3) Add tomato sauce and next 4 ingredients. Bring to a boil; reduce heat, and simmer, uncovered, 3 minutes, stirring occasionally.
4. 4) Combine ricotta and milk in container of an electric blender; cover and process until smooth. Transfer to a bowl; stir in Neufchatel cheese and poppy seeds. Add noodles; toss well.
5. 5) Layer two-thirds of noodle mixture in an 11-x7-x1 1/2-inch baking dish, Spread turkey mixture over noodle mixture, leaving a 1-inch border. Top with remaining noodle mixture, leaving a 1-inch border of the turkey mixture. Cover and bake at 400 degrees for 25 minutes.

egg noodles, vegetable cooking spray, turkey, mushrooms, onion, salt, garlic, pepper, oregano, salt, ricotta cheese, milk, cheese, poppy seeds

Taken from www.epicurious.com/recipes/member/views/turkey-noodle-casserole-52423731 (may not work)