Layered Turkey Noodle Bake

Recipe from an old Pillsbury cookbook and Tested in Alice's Kitchen

This is comfort food, just what some of us enjoy on a winter's day. This casserole tastes a lot like a lasagna. This dish is also a good way to sneak some spinach in to your child's diet. It's perfect for a casual dinner party since it's not only delicious, but it can be prepared ahead, placed in the fridge and then baked before serving. Why not make two and give one to a friend in need? All you'll need to round out this dinner is a crispy salad and a crusty loaf of bread. You'll find ground turkey in the freezer section at the Lost River Market & Deli.

4 oz. (2 ½ cups) uncooked medium egg noodles
1 lb. ground turkey
15 oz. can tomato sauce
6 oz. can tomato paste
1 t. sugar
1 t. basil
½ t. garlic powder or 1 clove garlic, minced
½ t. oregano
1/8 t. pepper
8 oz. package Neufchatel cheese or cream cheese, softened
½ cup sour cream
3 T. skim milk
2 T. finely chopped onion
9 oz. package frozen chopped spinach, thawed and squeezed dry

Heat oven to 350° F. In large saucepan, cook noodles as directed on package. Drain; rinse with hot water and set aside. Brown the turkey in large a skillet; drain. Stir in tomato sauce, tomato paste, sugar, basil, garlic powder, oregano and pepper. Stir in noodles.
In medium bowl, combine cheese, sour cream, milk and onion. Beat until smooth. Spoon half of the noodle mixture in a 12” x 8” (2 quart) baking dish. Top evenly with cheese mixture. Spoon the spinach evenly over cheese mixture. Top with remaining noodle mixture. (If making this ahead, cover with plastic wrap and chill.) Bake for 30 minutes or until thoroughly heated.
Serves 8