This GERD diet friendly casserole is quick and easy to prepare and is a great way to use your leftover turkey or chicken meat. It’s also one of my favorite “convenience” meals because I usually have most of the ingredients on hand. This is a no stress, no mess “one skillet” meal that reheats nicely to accommodate busy schedules. It’s super tasty and nutritious too, and you will love the easy cleanup. Mmm Mmm good!
Recipe makes 4 1-cup servings
2 cups frozen green beans (partially thawed)
1 (10-3/4 ounce) can reduced fat cream of mushroom soup
1 cup water
1-3/4 cups uncooked egg noodles
1-1/2 diced chicken or turkey meat
1/4 cup no-fat sour cream
1/4 cup low fat cheddar cheese
1/4 teaspoon turmeric
1/4 teaspoon black pepper
- In a large skillet, mix the mushroom soup and water together, and add green beans, uncooked noodles, and chicken meat.
- Cover and cook over medium heat stirring occasionally until noodles are tender (about 13 to 15 minutes).
- Lower heat to simmer and add sour cream, cheddar cheese, and seasonings. Mix well and simmer for 5 to 6 more minutes until cheese is melted.
Nutritional information (per serving): Calories 241, Sodium 419mg, Sat fat 5g