Recipe Details
Ingredients
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1(8 ounce) packageuncooked egg noodles
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1tablespoonvegetable oil
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1poundground turkey
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1tablespoonminced onion
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1cubechicken bouillon, crumbled
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1(10.5 ounce) cancondensed cream of mushroom soup
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½cupwater
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1tablespoonpaprika
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salt to taste
Cooking Directions
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Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and keep warm.
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While the noodles are cooking, heat oil in a large skillet over medium heat. Add turkey and onion; cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Stir in crumbled bouillon.
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Whisk condensed soup and water together in a small bowl; pour into the skillet and cook, stirring occasionally, until heated through, about 5 minutes. Season with paprika and salt. Serve over warm egg noodles.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe4 | |
| Calories463 | |
| % Daily Value * | |
| Total Fat 20g |
25% |
| Saturated Fat 4g |
22% |
| Cholesterol 125mg |
42% |
| Sodium 852mg |
37% |
| Total Carbohydrate 42g |
15% |
| Dietary Fiber 2g |
9% |
| Total Sugars 2g |
|
| Protein 31g |
|
| Vitamin C 1mg |
7% |
| Calcium 52mg |
4% |
| Iron 5mg |
27% |
| Potassium 371mg |
8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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