Poultry Noodle Bake

Another addition to the Cheesy Grins family:

Poultry Noodle Bake

2  1/2 lbs ground chicken or turkey (raw weight)
4 large eggs
2 teaspoons poultry seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon dried onion flakes
2 cups shredded cheese
1/2 cup shredded cheese
2 packages angel hair shirataki noodles

Preheat oven to 375.  Grease 9 x 9 (or similar) pan.

Brown poultry in frying pan and drain.  Set aside.

In large bowl, mix eggs, seasonings, and 2 cups cheese.  Rinse shirataki noodles under hot water in colander.  Chop roughly (I did this right in the colander with a hand blender).

Add to egg/cheese mixture and stir well.  Add browned meat and combine thoroughly.  Pour into prepared pan.  Top with 1/2 cup cheese.

Bake for 45 minutes.  Let sit 5 – 10 minutes before cutting.  Makes 4 hearty servings.

Notes:  I was thinking this might be good with leftover turkey meat after holiday meals.  The meat would already be cooked; you could just chop it into bite-sized pieces.

You could also make this with less meat; that’s just the amount I happened to have on hand.

I used a shredded Mexican cheeses mix (cheddar, jack, etc.), but you can use whatever kind you like.

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