Turkey Meatball & Olive Casserole
|Uncooked rotini pasta||2 Cup (32 tbs)|
|Ground turkey||1⁄2 Pound|
|Dry bread crumbs||1⁄4 Cup (4 tbs)|
|Egg||1 , slightly beaten|
|Dried minced onion||2 Teaspoon|
|White wine worcestershire sauce||2 Teaspoon|
|Dried italian seasoning||1⁄2 Teaspoon|
|Black pepper||1⁄8 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Canned condensed cream of celery soup||10 3⁄4 Ounce (1 Can)|
|Low fat plain yogurt||1⁄2 Cup (8 tbs)|
|Pimiento stuffed green olives||3⁄4 Cup (12 tbs), sliced|
|Italian style bread crumbs||3 Tablespoon|
|Margarine/Butter||1 Tablespoon, melted|
PREHEAT oven to 350°F.
Spray 2-quart round casserole with nonstick cooking spray.
COOK pasta according to package directions until al dente.
Drain and set aside.
Meanwhile, COMBINE turkey, 1/4 cup bread crumbs, egg, onion, Worcestershire, Italian seasoning, salt and pepper in medium bowl.
Shape mixture into 1-inch meatballs.
HEAT oil in medium skillet over high heat until hot.
Add meatballs in single layer; cook until lightly browned on all sides and still pink in centers, turning frequently.
Do not overcook.
Remove from skillet; drain on paper towels.
MIX soup and yogurt in large bowl.
Add pasta, meatballs and olives; stir gently to combine.
Transfer to prepared dish.
COMBINE 3 tablespoons bread crumbs and margarine in small bowl; sprinkle evenly over casserole.
Sprinkle lightly with paprika, if desired.
BAKE, covered, 30 minutes.
Uncover and bake 12 minutes or until meatballs are no longer pink in centers and casserole is hot and bubbly Garnish with herbs, if desired.