Italian turkey casserole - butter busters^

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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

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