Reflux Friendly Cooking: Turkey Noodle Casserole
Reflux Friendly Cooking is a weekly feature full of quick and easy food ideas that are acid reflux friendly and can be easily modified to meet the needs of everyone in your family! Each week I’ll provide a simple menu that is designed for easy digestion. I’ll also give you suggestions on how to modify the same recipe for others in your family without acid reflux disease. Bon Appétit!
Turkey Noodle Casserole
I made two of these casseroles this evening. One was modified to be easy on the stomach and my kids said they both came out great!
1/2 lb egg noodles (rice noodles also work great)
1 Tbs. extra virgin olive oil
3 slices of chopped bacon (turkey bacon also works well)
1 package of ground turkey
1 pound button mushrooms, sliced
1/2 medium onion, chopped
1 cup chicken stock
1/2 cup heavy cream (rice or almond milk also works)
2 Tbs. butter, softened
2 cups grated Gruyere cheese (shredded rice cheese also works)
1 cup Italian style bread crumbs (plain rice bread crumbs also work)
salt and pepper to taste
Preheat a large skillet over medium heat. Add the oil and the bacon. Cook until the bacon begins to brown. Add the turkey and brown it, crumbling it gently. Move the meat over and add the mushrooms and onions to the other side of the pan. Cook the mushrooms and onions for 3 – 5 minutes, then stir them together with the meat. Season the mixture with salt and pepper. Cook for another five minutes and then deglaze the pan using the chicken stock. Bring the mixture to a boil, stir in the cream and reduce the heat to low.
In another pot, cook the noodles as directed to al dente. Drain the noodles and combine with the turkey mixture. Spray a casserole dish with cooking spray. Transfer the mixture to the dish and top with the cheese and then the bread crumbs. Drizzle with olive oil to keep from drying out. Place the casserole 8 to 10 inches from the broiler and brown for 2 to 3 minutes or until the bread crumbs are brown. Serve warm.