Turkey Noodle Casserole

Jerod came up with this recipe this week and asked me to add the ingredients to the shopping list. It sounded yummy to me and I'm always up for a casserole! I cooked a full turkey breast in advance and measured and weighed it out to get it ready for this recipe. That is definitely the healthier and cheaper route to go. You could also probably easily make the portion sizes smaller, but we have found that our lunches have been too small so we are STARVING by the time we get home, so we split the casserole into 4 servings rather than 6. For 6 servings, the points value per serving is only 5. I give it a solid 4 stars. It made awesome lunches this week.

Turkey Noodle Casserole (from Jerod's creative mind)
Serves 4
* 1/2 tsp table salt
* 6 oz roasted turkey breast
* 1 cup mushroom(s), chopped
* 1/2 cup dried bread crumbs
* 1 cup low-fat shredded cheddar cheese
* 10 1/2 oz canned cream of mushroom soup
* 1 cup green peas
* 3 cup uncooked egg noodles
* 1 cup water, with chicken boullion cube dissolved

Cook noodles. Combine turkey cubes and noodles in 2 or 3 quart casserole dish. Saute mushrooms and onions until tender and then combine with remaing ingredients except bread crumbs and cheese. Pour over turkey noodle mixture. Just before cooking, sprinkle with bread crumbs and cheese. Base, uncovered in 350 degree oven for 45 minutes. Fast and easy, can do ahead and refrigerate up to a day.

Points per serving: 8