From Paulette Vickery's Recipe Collection

BB: ZEETTY AND TURKEY CASSEROLE

main dish, poultry

2 tablespoon nonfat chicken broth
8 oz uncooked zeety noodles
1/4 cup liquid butter buds
1/2 cup nonfat parmisan cheese
2 tablespoon flour
1 1/4 cup skim milk
2 each egg beaters
1/2 teaspoon light salt
1 tablespoon liquid butter buds
1 teaspoon minced garlic, in a jar
1 each onion, chopped
1/2 lb ground white turkey
1 each large carrot, peeled grated
1 can stewed tomatoes, 14oz
1/4 teaspoon ground pepper
2 cup nonfat motzarella cheese

Cook zeetty as package directs. Drain and place in a large bowl. Add 1 tablespoon liquid butter buds. Toss until coated. Add 2 tablespoons parmisan cheese, toss to coat, set aside. Spray a 2 quart casserole dish with pam. Preheat oven to 350 degrees. In a medium sauce pan over medium heat combine 1/4 cup liquid butter buds, and flour. Whisk until well blended. Cook 1 minute or until bubbley. Remove pan from heat and whisk in milk until blended. Bring to a boil stirring constantly. Boil and stir 1 minute. Remove from heat, let stand 5 minutes. In a small bowl blend egg beaters with a little of the hot mixture. Stir in remaining parmisan cheese and 1/4 teaspoon light salt. Set aside. In a large pot saute onion and garlic in 2 tablespoons chicken broth, about 2-3 minutes. Add cooked and drained ground turkey. Add carrots and drained tomatoes. Break up tomatoes with a spoon. Bring to a boil over medium heat. Cook mixture stirring occasionally about 3 minutes. Remove pot from heat and stir in 1/4 teaspoon light salt and pepper. Cool 5 minutes. Stir in 1 cup grated cheese and the rest of the sauce. Mix in cooked zeetty noodles. Pour the zeety turkey sauce mixture into the prepared 9-13 inch casserole dish. Sprinkle remaining grated cheese on top. Bake at 350 degrees, 30-45 minutes, or until cheese is melted and the casserole is heated through. Per serving: fat 0.9 G, cholesterol 16 MG, fiber 1 G, calorries 173, 5 percent from fat, protein 16 G, carbohydrate 25 G, sodium 300 MG.

Yield: 10 servings






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