Italian turkey casserole - butter busters^
12 ----------
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground skinless white turkey meat |
| 1 | each | Onion, chopped |
| 2 | teaspoons | Minced garlic |
| ½ | teaspoon | Basil |
| ½ | teaspoon | Oregano |
| ¼ | cup | Alpine Lace or Weight Watchers fatfree Parmesan cheese |
| 1 | can | (8oz) tomato sauce |
| ¾ | cup | Nonfat cottage cheese |
| ½ | cup | Nonfat ricotta cheese |
| 6 | ounces | Cooked and drained noodles |
| 1½ | cup | Nonfat mozzarella cheese, grated |
| 1 | each | Tb fatfree chicken broth |
| ½ | cup | Egg Beaters |
Directions
Brown turkey slowly in a nonstick frying pan (start with the pan cold), or brown in the microwave. Drain off any fat. Add the onion and garlic and saute in chicken broth. Return turkey to pan and cook another 1-2 minutes. Stir in spices and tomato sauce and heat until thick and bubbly. Meanwhile, mix cottage cheese, ricotta cheese, Egg Beaters, and Parmesan cheese. In a 13 x 9" casserole that has been sprayed with Pam, spread half the noodles in a thin layer. Top with turkey and all the cheese mixture. Repeat noodles and turkey layers.
Top with mozzarella. Bake at 350F. 45 minutes or until cheese is golden brown and casserole bubbles. Per serving: 124 cal., 0.7g fat (5%), 26mg chol., 1g fiber, 20g pro., 8g carb., 388mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-22-95