Turkey Noodle Casserole

Nutrition Facts

Serving Size 8 OZ

Calories 296

Calories from Fat 1.2

*Percent Daily Values (DV)
are based on a 2,000
calorie diet.

Amount/Serving

%DV*

Total Fat 14.4g

22%

Sat. Fat 7.4g

- - -%

Trans Fat 0g

Cholesterol 60.3mg

- - -%

Sodium 672.7mg

29%

Amount/Serving

%DV*

Tot. Carb. 23.5g

Dietary Fiber 1.6g

Sugars 4.1g

Includes 1.2g Added Sugars

Protein 18.5g

Vitamin D - 0.6mcg - 0%

Calcium - 190.6mg - 19%

Iron - 1.7mg - 21%

Potassium - 325.1mg - 7%

INGREDIENTS: WATER, NOODLES (semolina, durum wheat, flour [enriched with iron (ferrous sulfate) and b vitamins (niacin, thiamin mononitrate, riboflavin, folic acid], eggs. contains: wheat, eggs), TURKEY BREAST (turkey breast, containing up to 15% solution of turkey broth, salt, sugar, sodium phosphate), WHOLE MILK (milk, vitamin D3 ), CHEDDAR CHEESE (cheddar cheese (pasteurized milk, cheese culture, salt, enzyme, annatto color), potato starch, powdered cellulose added to prevent caking. contains: milk), CARROTS, PEAS, FLOUR (unbleached wheat flour, malted barley flour, niacin, iron, thiamin mononitrate, riboflavin and folic acid), MARGARINE (vegetable oil blend (palm oil, soybean oil), water, contains 2% or less of: salt, soybean lecithin (soy), vegetable monoglycerides, citric acid (preservative), beta carotene (color), natural flavor, and vitamin a palmitate added. contains: soy.), CHICKEN BASE (chicken meat, sugar, salt, corn starch, maltodextrin, chicken fat, onion powder, potato flour, yeast extract, chicken broth, spices, disodium inosinate, disodium guanylate, turmeric, natural flavor and garlic powder contains a bioengineered food ingredient formulated gluten free), FRESH ONIONS, PANKO CRUMBS (bleached wheat flour, yeast, sugar, salt.), BLACK PEPPER (black pepper), PARSLEY FLAKES (parsley flakes. )

ALLERGENS: Milk, Eggs, Wheat, Soybeans, Gluten

Virginia Tech Dining Services makes every effort to label food allergens on the online menu webpage; however manufacturers may change their product formulation or consistency of ingredients without our knowledge and product availability may fluctuate. Please be aware that food items are prepared in a shared kitchen space and do pose a risk for cross-contact. Also, be advised that any bakery item on campus may also be produced in a shared facility. The food allergic guest must be their own advocate and exercise caution at all times. In the event an in-house substitution has been made, please see signage at point of service as changes may not be made to the online menu. Utilizing the online menu webpage, Hokie Dining App and asking appropriate questions will assist guests to help meet their needs. For questions or concerns, please consult a Dining Services manager or Chef or contact the Registered Dietitian's office at yes@vt.edu.