Turkey Meatball Tetrazzini

Prep: 20 minutes
Bake: 18 minutes • Serves: 6

1. Egg Noodles: Preheat oven to 375°; spray 8-1/2 x 11-inch baking dish with cooking spray. Prepare 1 (12-ounce) bag egg noodles as label directs, cooking 2 minutes less than directed; drain and return to saucepot.

2. Soup: Add 2 (10.5-ounce) cans reduced sodium cream of mushroom condensed soup to large skillet.

3. Chicken Stock: Whisk 1 cup unsalted chicken stock, 2 teaspoons dried parsley and 1 teaspoon garlic powder into skillet; heat to a boil over medium-high heat, whisking until combined.

4. Meatballs: Stir 1/2 (24-ounce) bag frozen turkey meatballs into skillet; reduce heat to medium and cook 5 minutes, stirring occasionally. Remove skillet from heat; stir in egg noodles.

5. Cheese: Stir 3/4 cup shredded Italian cheese blend into skillet; spread noodle mixture in prepared dish. Sprinkle noodle mixture with 1/2 cup shredded Italian cheese blend; bake 18 minutes or until edges are golden brown and bubbly. Serve tetrazzini garnished with chopped fresh basil, if desired. Makes about 8 cups.

Approximate nutritional values per serving (1 1/3 cups):
501 Calories, 21g Fat (7g Saturated), 113mg Cholesterol, 933mg Sodium,
52g Carbohydrates, 4g Fiber, 4g Sugars, 0g Added Sugars, 28g Protein

Chef Tips:
For a veggie boost, stir thawed and squeezed-dry frozen spinach into soup mixture before adding meatballs.

Tetrazzini can also be served with garlic bread.