Low Sodium Dinner Ideas

Ingredients

• 🥚8 oz Egg noodles par cooked
• 🥛8 oz Plant based sour cream
• 🍗10.5 oz can No sodium cream of chicken soup
• 🧈2 tbsp Plant based butter
• •2 tsp Poppy seeds
• 🧂2 tsp Black pepper
• 🧄1 tbsp Minced garlic
• •1/2 lb Ground turkey
• 🧂2-3 tbsp Mrs dash extra spicy seasoning
• 🧅1/2 of a large White onion diced
• •4 oz Mushrooms
• 🧀4 Plant based American cheese slices
• •2 tsp Dried chives for garnish
• 🫒2 tsp Olive oil

Instructions

1. 1Preheat oven to 350° F. Cook egg noodles per directions on package, minus about 4 minutes (so if package say cook for 12, do 8 minutes instead).
2. 2Drain egg noodles and put plants based butter and poppy seeds in and mix well. Put par cooked noodles in an 8x8 greased baking dish.
3. 3Cook diced onions, mushrooms, minced garlic and black pepper in olive oil until onions and mushrooms begin to brown. Remove from pan and top noodles with the onion mixture.
4. 4In the same pan, brown ground turkey until fully cooked. Remove from pan into noodle mixture. In separate bowl, combine plant based sour cream and soup. Mix well until fully combined. Pour into baking dish, sprinkle the mrs dash and combine.
5. 5Mix all ingredients super good so that all the noodles are coated evenly. Top with cheese slices in a single layer. Cover with non stick foil Chef's notes: if you don't have non stick foil, you can spray some non stick cooking spray on your regular foil and it'll do the same thing.
6. 6Place in oven and bake for 40 minutes. Remove from oven and top with dried chives before serving.