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Full Online Book HomeLearning KitchenPoultry - Low-fat Stroganoff Casserole
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Poultry - Low-fat Stroganoff Casserole Post by :Lydia Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2170

Click below to download : Poultry - Low-fat Stroganoff Casserole (Format : PDF)

Poultry - Low-fat Stroganoff Casserole

6 oz. wide egg noodles -- uncooked
1/2 lb. lean ground turkey
1 small onion -- chopped
1/2 green bell pepper -- chopped
1 rib celery -- chopped
1/4 cup dry red wine
1/2 (6 oz.) can tomato paste
5 large mushrooms -- sliced
1/2 tsp. dried oregano -- crumbled
4 oz. reduced fat sour cream -- (1/2 of an 8 oz. container)
6 oz. reduced fat small curd cottage cheese
1 tsp. garlic powder
1 cup Healthy Choice mozzarella cheese -- shredded
1/4 cup Parmesan cheese -- grated
1 tsp. garlic powder -- for sprinkling
1 tsp. Italian seasoning -- for sprinkling

Preheat oven to 350° F.

Cook noodles according to package directions; drain and keep warm.

Brown turkey in large skillet; stirring to break up lumps and is no longer pink. Drain and return to skillet. Add onion, green pepper and celery and saute, covered, over medium-high heat, stirring occasionally, 15 minutes or until vegetables are tender. Stir in wine and next 3 ingredients; set aside.

Stir together sour cream, cottage cheese, and garlic powder. Add noodles, tossing to coat.

Spread half of noodle mixture in a lightly greased 13x9 inch baking dish. Top with half of meat mixture, 1/2 cup mozzarella cheese, 1/8 cup parmesan cheese. Repeat layers ending up with Parmesan on top. Sprinkle with garlic powder and Italian seasoning.

Bake, covered, at 350°F for 10 minutes. Uncover and cook another 10 minutes untili cheese is totally melted.

Yield: 3-4 servings.
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