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

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