Italian Turkey Casserole
|Ground white meat skinless turkey||1 Pound|
|Minced garlic||2 Teaspoon (In A Jar)|
|Dried basil||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|
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.