From Paulette Vickery's Recipe Collection

BB: FAVORITE ITALIAN TURKEY CASSEROLE

main dish, poultry

1 lb ground white turkey
1 each chopped onion
2 teaspoon minced garlic, in a jar
1/2 teaspoon dried basil
1/2 teaspoon oregano
1/4 cup nonfat parmisan cheese
1 can tomato sauce, 8oz
3/4 cup nonfat cottage cheese
1/2 cup nonfat ricotta cheese
6 oz cooked and drained noodles
1 1/2 cup nonfat motzarella cheese
1 tablespoon nonfat chicken broth
2 each egg beaters

Starting with a cold nonstick frying pan brown turkey meat slowly, or brown in a microwave oven. Drain off any fat. Add onion and garlic, and saute in chicken broth. Return turkey meat to skillet and cook about 1-2 more minutes. Stir in spices and tomato sauce, and heat until thick and bubbleing. Meanwhile, blend together cottage cheese, egg beaters, parmisan and ricotta cheese. Ina 9-13 inch baking dish that has been sprayed with pam, spread half of the noodles in a thin layer. Top with the turkey meat sauce and all of the cottage cheese mixture. Repeat the layers of noodles and turkey meat mixture. Top with grated cheese. Bake at 350 degrees, for 45 minutes, or until cheese is golden brown and casserole bubbles. Per serving: fat 0.7 G, cholesterol 26 MG, fiber 1 G, calorries 124, 5 percent from fat, protein 20 G, carbohydrate 8 G, sodium 388 MG.

Yield: 12 servings





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