Creole turkey bake
4 folks
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅔ | cup | Onoion; chopped |
| ⅔ | cup | Celery; chopped |
| ⅓ | cup | Green peppers; chopped |
| 1 | clove | Garlic; peeled minced |
| 1 | tablespoon | Margarine; |
| ¼ | cup | Mushrooms; sliced |
| 4 | ounces | Cream cheese; softened |
| 8 | ounces | Low-sodium tomatoes; stewed and drained |
| 1½ | teaspoon | Creole seasoning; (see note below) |
| 4 | ounces | Fettucine; cooked |
| 2 | cups | Cooked turkey; cut into 1/2\" pieces |
| Vegetable cooking spray; | ||
| ¼ | cup | Parmesan cheese; |
Directions
In medium nonstick skillet, over medium-high heat, saute onion, celery, green bell pepper and garlic in margarine 4-5 minutes, or until vegetables are tender-crisp. Add mushrooms and saute 2 minutes. Remove from heat. In medium bowl, blend cream cheese, tomatoes and creole seasoning. Fold in vegetable mixture , fettuccine and turkey. Pour mixture into 9" square pan that has been sprayed.
Sprinkle cheese over top. Bake in 325 degrees oven 30 minutes or until bubbly. NOTE: Creole seasoning is a blend of salt, garlic powder, black and cayenne peppers, paprika and dried oregano and thyme. If you perfer, you can blend a version of your own for this dish. Per serving: 380 calories, 14g: fat; 691mg: sod; 100mg: cho: Source: The San Diego Union Food Section, Nov. 25, 1994 Brought to you and your via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION On 11-25-94