Spinach Turkey Noodle Bake

THOUGHT THIS WOULD BE GOOD FOR LEFT OVER TURKEY FROM THANKSGIVING: PREP: 20 MIN. BAKE 45 MIN. + STANDING ----------------------------------------------------------------------- 2-1/2 CUPS UNCOOKED YOLK-FREE NOODLES 2 CUPS DICED COOKED TURKEY BREAST 1 CAN (10-3/4 OZ) REDUCED-FAT REDUCED-SODIUM CREAM OF CHICKEN SOUP, UNDILUTED 1/4 TEASPOON GARLIC SALT 1/4 TEASPOON DRIED ROSEMARY, CRUSHED DASH PEPPER 1 PACKAGE (10 OZ) FROZEN CHOPPED SPINACH, THAWED AND SQUEEZED DRY 1 CUP (8 OZ) FAT-FREE COTTAGE CHEESE 3/4 CUP SHREDDED PART-SKIM MOZZARELLA CHEESE, DIVIDED 1/8 TEASPOON PAPRIKA ----------------------------------------------------------------------- COOK NOODLES ACCORDING TO PACKAGE DIRECTION; DRAIN. MEANWHILE, IN A BOWL, COMBINE THE TURKEY, SOUP, GARLIC SALT, ROSEMARY AND PEPPER. IN ANOTHER BOWL, COMBINE THE SPINACH, COTTAGE CHEESE AND 1/2 CUP MOZZARELLA CHEESE. IN A 2-QT BAKING DISH COATED WITH NONSTICK COOKING SPRAY LAYER HALF OF THE NOODLES, TURKEY MIXTURE AND COTTAGE CHEESE MIXTURE. REPEAT LAYERS. COVER AND BAKE AT 350 FOR 35 MINUTES. UNCOVER; SPRINKLE WITH REMAINING MOZZARELLA CHEESE. BAKE 10 - 15 MINUTES LONGER OR UNTIL EDGES ARE LIGHTLY BROWNED; SPRINKLE WITH PAPRIKA. LET STAND FOR 5 MINUTES BEFORE SERVING. ----------------------------------------------------------------------- YEILD: 6 SERVINGS. ----------------------------------------------------------------------- NUTRITIONAL ANALYSIS: ONE SERVING (1 CUP) EQUALS 242 CALORIES 4 G FAT 53 MG CHOLESTEROL 568 MG SODIUM 21 G CARBOHYDRATE 3 G FIBER 26 G PROTEIN. ENJOY