Ingredients:

  • 12 oz wide egg noodles
  • 1 lb lean ground turkey
  • 2 cups frozen mixed peas and carrots
  • 1 tbsp olive oil
  • 2 cups skim milk
  • 2 tbsp cornstarch
  • 1.5 cups sharp shredded cheddar cheese
  • 1/4 cup panko breadcrumbs
  • 1 tbsp melted butter
  • salt to taste
  • black pepper to taste

Instructions:

  1. Preheat your oven to 375°F (190°C). Boil the egg noodles in salted water for 2 minutes less than the package directions. Drain and set aside.
  2. In a large skillet, heat olive oil over medium-high heat. Add the lean ground turkey and cook until browned and no longer pink. Stir in the frozen mixed vegetables during the last 3 minutes of cooking.
  3. In a small bowl, whisk the cornstarch into the cold milk until completely dissolved. Pour the mixture into the skillet with the meat and vegetables. Stir constantly over medium heat until the sauce thickens and begins to bubble.
  4. Combine the undercooked noodles and the creamy protein mixture in a 9x13 inch baking dish. Stir gently to coat. Evenly spread the shredded cheddar cheese across the top.
  5. Mix the panko and melted butter in a small bowl and sprinkle over the cheese. Bake for 15–20 minutes until the edges are bubbling and the topping is golden brown.