Ingredients
4
4 servings
- •1 (8 ounce) package uncooked egg noodles
- •1 tablespoon vegetable oil
- •1 pound ground turkey
- •1 tablespoon minced onion
- •1 cube chicken bouillon, crumbled
- •1 (10.5 ounce) can condensed cream of mushroom soup
- •0.5 cup water
- •1 tablespoon paprika
- •salt to taste
Instructions
- 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.
- 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.
- 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.
Nutritional Facts
Per 4 servings
- Calories: 463
- Carbohydrate: 42g
- Fat: 20g
- Fiber: 2g
- Protein: 31g
- Sugar: 2g
Related Recipes
Ground Turkey Stroganoff
Simple Ground Beef Stroganoff
Michelle's Ultimate Beef Stroganoff Casserole
White Chili with Ground Turkey
Easy Stroganoff
Easy Turkey Chili
Pumpkin Turkey Soup
Skinny Beef Stroganoff
Amy's Delicious Turkey Burgers
Stroganoff
Simple Beef Stroganoff
