Turkey Cottage Casserole

8 ounces egg noodles, uncooked
1 pound cooked turkey, about 2 cups cubed
1 tablespoon dehydrated onion flakes
1/2 green bell pepper, chopped
1 14 oz. can canned tomatoes, chopped
1 8 oz. can mushrooms
2 cups low-fat creamed cottage cheese
2 cups nonfat sour cream, gelatin style
2 tablespoons poppy seeds, (optional)
1/4 cup Parmesan cheese, grated
1/2 cup part skim mozzarella cheese, grated
fresh parsley, chopped

Place uncooked noodles in lightly oiled 9×13 baking pan. Add cubed cooked turkey, sprinkle with onion flakes, and add chopped bell pepper. Add sliced mushrooms, do not drain. Chop tomatoes, pour undrained over mixture.

Mix together cottage cheese, sour cream, and poppy seeds. Spread over noodle mixture.

Cover and bake at 350 degrees for 1 hour or until noodles are tender. Add grated cheese to top and sprinkle with chopped fresh parsley.

QUICK COOK: To quickly cook, microwave on high 20 minutes or until hot, bubbly, and noodles are tender.

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