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Italian Turkey Casserole

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  Ground white meat skinless turkey 1 Pound
  Chopped onion 1
  Minced garlic 2 Teaspoon (In A Jar)
  Dried basil 1⁄2 Teaspoon
  Oregano 1⁄2 Teaspoon
  Non fat parmesan cheese 1⁄4 Cup (4 tbs)
  Canned tomato sauce 8 Ounce (1 Can / 1 Cup)
  Non fat cottage cheese 3⁄4 Cup (12 tbs)
  Non fat ricotta cheese 1⁄2 Cup (8 tbs)
  Cooked noodles 6 Ounce, drained
  Grated non fat mozzarella cheese 1 1⁄2 Cup (24 tbs)
  Fat free chicken broth 3 Teaspoon
  Egg beaters 2

Starting with a cold, non-stick frying pan, brown turkey meat slowly or brown in a microwave oven.
Drain off any fat.
Add the onion and garlic and saute in 3 tsp.chicken broth.
Add turkey meat back to skillet and cook about 1-2 more minutes.
Stir in spices and tomato sauce and heat until thick and bubbling.
Meanwhile, blend together cottage cheese, Egg Beaters, Parmesan, and ricotta cheese.
In a 9 x 13 inch casserole dish, that has been sprayed with a non-fat cooking spray, spread half of the noodles in a thin layer.
Top with the turkey meat sauce and all the cottage cheese mixture.
Repeat the layers of noodles and turkey meat mixture.
Top with grated cheese.
Bake at 350°F.for 45 minutes or until cheese is golden brown and casserole bubbles.

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Italian Turkey Casserole Recipe