Turkey and tortilla casserole - butter busters^
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Tb liquid Butter Buds |
| ¼ | cup | Flour |
| ¾ | cup | Fatfree chicken broth |
| ½ | cup | Evaporated skim milk |
| 1 | teaspoon | Lite sat, optional |
| ¼ | teaspoon | Garlic powder |
| ⅛ | teaspoon | Pepper |
| 1 | can | (8oz) sliced mushrooms, rinsed and drained |
| 1 | cup | Hunt's llight spaghetti sauce |
| ¼ | teaspoon | (to1/2)sugar, optional |
| 1 | teaspoon | Chili powder |
| ¼ | teaspoon | Paprika |
| 1 | each | Ds cayenne pepper |
| ½ | pounds | Skinless white meat ground turkey |
| 1 | large | Onion, chopped |
| 1 | each | Dz corn tortillas, cut in six wedges each |
| 1 | cup | Grated nonfat Cheddar Cheese |
Directions
Stir Butter Buds and 3 tablespoons flour over medium heat in a pan for 5 minutes, not browning. Add chicken broth and milk. Using a wire whisk, stir mixture until it comes to a boil. Add salt, garlic powder, pepper and mushrooms; continue to cook 1 minute more. Set aside. In a small bowl, combine spaghetti sauce, sugar, remaining tablespoon flour, chili powder, paprika and cayenne pepper. Add this mixture to the mushroom sauce and stir well with a wire whisk. Cook onion and ground turkey in the microwave 4-5 minutes in a waxed papaer covered bowl. Drain and add to sauce. Spray a 9 x 13" casserole with nonstick spray. Line the casserole dish with tortilla pieces. Layer half the turkey mixture on top. Sprinkle half the cheese on top. Repeat, ending with grated cheese. Bake at 350F. 35-40 minutes. Per serving: 143 cal., 1.5g fat (10%), 13mg chol., 2g fiber, 10g pro., 20g carb., 383mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-24-95