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Turkey-Noodle Bake

Yield 8 servings.

Ingredients

  • 8 ounces elbow macaroni, uncooked
  • 3/4 pound turkey sausage
  • 1/2 cup sliced fresh mushrooms
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped onion
  • 1 tablespoon low-sodium Worcestershire sauce
  • 2 cloves garlic, minced
  • 2 (8-ounce) cans no-salt-added tomato sauce
  • 1/2 teaspoon dried Italian seasoning
  • Dash of salt
  • 1 (12-ounce) carton 1% low-fat cottage cheese
  • 1 (8-ounce) carton nonfat sour cream
  • 1 1/3 cups chopped green onions
  • 2 tablespoons grated Romano cheese
  • Vegetable cooking spray
  • 1/2 cup (2 ounces) shredded reduced-fat sharp Cheddar cheese

Nutrition Information

  • calories 327
  • caloriesfromfat 32 %
  • fat 11.7 g
  • satfat 4.8 g
  • monofat 0.3 g
  • polyfat 3.2 g
  • protein 21.1 g
  • carbohydrate 32.9 g
  • fiber 0.0 g
  • cholesterol 32 mg
  • iron 0.0 mg
  • sodium 634 mg
  • calcium 0.0 mg

How to Make It

  1. Cook macaroni according to package directions, omitting salt and fat. Drain and set aside.

  2. 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.

  3. 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.

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