This is really good. It doesn't look that great before you bake it, but don't let that influence your decision.

Turkey-Spinach Casserole

Makes 8 servings

1 pound ground turkey
1 onion, chopped (I used half of an onion - a whole onion seemed like too much)
1 (10.75-ounce) can condensed cream of celery or cream of mushroom soup (I used low sodium cream of mushroom soup)
1 pound frozen spinach (chopped spinach)
1 teaspoon salt
1 teaspoon pepper
1 teaspoon minced garlic (I didn't have minced garlic so used garlic powder)
2 eggs, beaten
1 pound shredded mozzarella cheese (I used 8 ounces - which was plenty)

Preheat oven to 350 degrees. Brown ground turkey and onion, and then drain. Stir in soup and bring to a simmer. Blanch spinach until tender, and then drain. Add salt, pepper, garlic and eggs to spinach and mix well. Lightly coat a 9-by-13-inch baking dish with cooking spray.

Spread meat mixture on the bottom of the dish. Top with spinach mixture. Sprinkle with cheese and bake for 25 to 30 minutes, or until cheese is melted.

Per serving (Based on unmodified recipe): 342 calories (59 percent from fat), 22 grams total fat (11 grams saturated), 154 milligrams cholesterol, 9 grams carbohydrates, 26 grams protein, 1,018 milligrams sodium, 2 grams dietary fiber.