How to make Bake Turkey Stroganoff

Ingredients

• 1.5 lb Turkey Tenderloin (trimmed and sliced into bite‑size strips)
• 12 oz Egg Noodles (uncooked)
• 0.5 cup Sour Cream (full‑fat for best creaminess)
• 2 Tbsp Butter (unsalted, cut into pieces)
• 1 medium Onion (peeled and finely diced)
• 1 medium Green Bell Pepper (seeded and diced)
• 1 can Cream of Mushroom Soup (10.5 oz can, preferably low‑sodium)
• 1 tsp Paprika (sweet paprika)
• 0.5 tsp Black Pepper (freshly ground)
• to taste Salt (preferably kosher salt)
• 1 Tbsp Olive Oil (extra‑virgin for sautéing)

Instructions

1. Cook the Egg Noodles

   Bring a large pot of salted water to a boil, add the egg noodles, and cook according to package directions (about 8‑10 minutes) until al dente. Drain and set aside.

   Time: PT10M

   Temperature: 212°F

2. Prep the Vegetables

   While the noodles cook, finely dice the onion and green bell pepper on a cutting board.

   Time: PT5M

3. Sauté Onion and Pepper

   Heat the butter and olive oil in a large skillet over medium heat. Add the diced onion and green pepper, sauté for 5 minutes until softened and fragrant.

   Time: PT5M

   Temperature: 350°F

4. Add Turkey and Mushroom Soup

   Add the sliced turkey tenderloin to the skillet, stir for 2 minutes to warm through, then pour in the cream of mushroom soup. Mix well and let simmer for 3 minutes.

   Time: PT5M

   Temperature: 350°F

5. Stir in Sour Cream and Seasonings

   Remove the skillet from heat and fold in the sour cream, paprika, black pepper, and salt. Stir until the sauce is smooth and creamy.

   Time: PT2M

6. Combine with Noodles

   Add the drained egg noodles to the skillet and toss gently to coat the noodles evenly with the sauce.

   Time: PT2M

7. Bake the Stroganoff

   Transfer the noodle‑turkey mixture to a greased 9×13 in baking dish, spread evenly, and sprinkle a pinch of extra paprika on top for color. Bake in a pre‑heated oven at 350°F for 40 minutes, or until the top is lightly browned and the dish is heated through.

   Time: PT40M

   Temperature: 350°F

8. Rest and Serve

   Allow the stroganoff to rest for 5 minutes out of the oven, then serve hot.

   Time: PT5M

Nutrition Facts

Calories

420

Protein

30 g

Carbohydrates

45 g

Fat

12 g

Fiber

2 g