Amish Country Tomato Beef Casserole Directions:
Lightly grease the inside of a 5- to 6-quart slow cooker with cooking spray to prevent sticking.
Spread the raw ground turkey evenly across the bottom of the slow cooker, breaking it into an even layer without browning.
In a medium bowl, whisk the condensed tomato soup with 1 cup of water until completely smooth.
Pour the soup mixture evenly over the turkey, fully covering the meat layer.
Sprinkle the uncooked egg noodles evenly over the soup layer and gently press them down with the back of a spoon so they are partially submerged.
In a small bowl, stir together the fat free sour cream and 1/2 cup of the shredded cheddar cheese until smooth.
Dollop this mixture evenly over the noodles and spread lightly into a loose layer.
Cover with the lid and cook on LOW for 4 hours or on HIGH for 2 hours, until the turkey reaches 165°F internally and the noodles are tender.
Sprinkle the remaining 1/2 cup shredded cheddar cheese over the top, cover, and cook on LOW for 10 additional minutes until melted.
Let rest for 5 minutes, then serve hot in 8 portions, about 1 1/4 cups each.
WW Points Calculation
99% lean ground turkey breast (32 oz) – 0.00
Fat free condensed tomato soup (2 cans) – 8.00
Fiber Gourmet Light Egg Noodles (2 cups dry, 8 oz total) – 12.00
Fat free sour cream (1 cup) – 0.00
Fat free cheddar cheese (1 cup, 4 oz) – 4.00
Points Information:
Total Points: 24.00
Servings: 8 servings (about 1 1/4 cups each)
Points per serving: 3.00
Nutrition Information
Calories: 293
Fat: 5g
Protein: 32g
Carbohydrates: 35g
Sugar: 6g
Sodium: 780mg
I'm waiting for your comments! Enjoy!
