Turkey Noodle Bake
|Uncooked elbow macaroni||8 Ounce|
|Turkey sausage||3⁄4 Pound|
|Sliced fresh mushrooms||1⁄2 Cup (8 tbs)|
|Chopped green pepper||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Low sodium worcestershire sauce||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Canned no salt added tomato sauce||16 Ounce (2 Cans, 8 Ounce Each)|
|Dried italian seasoning||1⁄2 Teaspoon|
|1% cottage cheese||12 Ounce (1 Carton)|
|Non-fat sour cream||8 Ounce (1 Carton)|
|Chopped green onions||1 1⁄3 Cup (21.33 tbs)|
|Grated romano cheese||2 Tablespoon|
|Vegetable cooking spray||1|
|Shredded reduced fat sharp cheddar cheese||2 Ounce (1/2 Cup)|
Cook macaroni according to package directions, omitting salt and fat.
Drain and set aside.
Cook turkey sausage and next 5 ingredients in a large nonstick skillet over medium-high heat until sausage is browned, stirring until it crumbles.
Add cooked macaroni, tomato sauce, Italian seasoning, and salt; stir well.
Combine cottage cheese and next 3 ingredients.
Spoon half of turkey mixture into a 13- x 9- x 2-inch baking dish coated with cooking spray.
Spread cheese mixture over turkey mixture.
Top with remaining turkey mixture.
Cover and bake at 350° for 40 minutes; uncover and top with Cheddar cheese.
Bake 5 additional minutes or until cheese melts.