Turkey And Tortilla Casserole
|Liquid butter buds||1 Tablespoon|
|Fat free chicken broth||3⁄4 Cup (12 tbs)|
|Evaporated skim milk||1⁄2 Cup (8 tbs)|
|Lite salt||1 Teaspoon|
|Garlic powder||1⁄4 Teaspoon|
|Canned sliced mushrooms||8 Ounce, drained, rinsed|
|Fat free spaghetti sauce||1 Cup (16 tbs) (Hunts Light)|
|Chili powder||1 Teaspoon|
|Cayenne pepper||1 Dash|
|Lean white meat skinless ground turkey||1⁄2 Pound|
|Onion||1 Large, chopped|
|Corn tortillas||1 Dozen, cut into 6 pieces each|
|Grated non fat cheddar cheese||1 Cup (16 tbs)|
Place liquid Butter Buds and 3 Tbs.flour in a saucepan and stir over medium heat 1 minute.
Do not brown.
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.
In a small bowl, combine spaghetti sauce, sugar, additional tablespoon flour, chile powder, paprika, and cayenne pepper.
Add this mixture to mushroom sauce and stir well with wire whisk.
Cook onion and ground turkey in microwave about 4-5 minutes in a bowl, covered with waxed paper.
Add turkey and onion to sauce mixture.
Spray a 9 x 13 inch casserole dish with a non-fat cooking spray.
Line the casserole dish with the tortilla pieces.
Layer half of the turkey mixture on top.
Sprinkle half of the cheese on top of that.
Repeat ending with grated cheese on top.
Bake at 350°F.for 35-40 minutes.