|Macaroni and cheese sauce mix||15 Ounce (1 Box, With Powdered Cheese-Sauce Packet)|
|Vegetable oil||1 Tablespoon (Use Acceptable Brand)|
|Coarsely chopped onion||1 Cup (16 tbs)|
|Chopped green bell pepper||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), finely minced|
|Fresh mushrooms||8 Ounce, sliced|
|Vegetable oil spray||4|
|Cooked turkey breast||12 Ounce, cubed|
|Skim milk||1 1⁄2 Cup (24 tbs)|
|Dry sherry||2 Tablespoon|
|Grated low fat cheddar cheese||1⁄2 Cup (8 tbs) (Topping (Optional))|
Preheat oven to 350Â° F.
Cook macaroni according to package directions, omitting salt.
While macaroni is cooking, heat oil in a large skillet.
Saute onion, green pepper and garlic over medium-high heat 2 to 3 minutes, or until soft.
Add mushrooms and cook 2 more minutes, or until soft.
Spray a 3-quart casserole with vegetable oil spray, if desired.
Drain the macaroni and combine with cheese packet, sauteed vegetables, turkey, milk and sherry.
Pour into prepared casserole dish.
Cover and bake 35 to 40 minutes, or until most of the liquid is absorbed.
Remove from oven and sprinkle with cheddar cheese.
Cover and allow casserole to sit for about 5 minutes, or just until cheese melts.