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Turkey Stroganoff


2 teaspoons
1 small onion, chopped
2 cloves
garlic, minced or 1/2 teaspoon garlic powder
2 cups
cooked turkey, 1/2 inch cubes
2 cups
1 cup
1% or nonfat milk
1 can
(10 3/4 ounces) cream of mushroom soup
1 package
(10 ounces) frozen peas
2 cups
dry macaroni
2 teaspoons
dill weed
1⁄4 teaspoon
black pepper
1 cup
corn flakes
1⁄2 teaspoon
garlic powder or 2 cloves garlic
1⁄2 cup
reduced-fat sour cream


  1. Heat oil in a large frying pan over medium-high heat (350 degrees in an electric skillet) and saute onions until transparent.
  2. Add garlic and cook briefly, about 30 seconds.
  3. Add turkey, water, milk, soup, and peas; bring to a boil.
  4. Add macaroni, dill, and pepper; stir to combine.
  5. Cover pan, reduce heat to low (225 degrees in an electric skillet) and cook 10-15 minutes until pasta is tender. Stir occasionally to prevent sticking.
  6. While mixture is cooking, crush corn flakes in small bowl, mix in garlic powder and set aside.
  7. Just before serving, stir in sour cream and top with corn flake mixture.
  8. Refrigerate leftovers within 2 hours.
Photo of Turkey Stroganoff
Prep time: 15 minutes
Cooking time: 30 minutes
Makes: 8 cups
Nutrition Facts: View Label
Last updated: 06/24/20

2 Comments for "Turkey Stroganoff"

This one pan dish is so simple and a great way to use up leftover turkey or chicken.  My family enjoys it

Really enjoyed this recipe with some sour cream.