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Creamy Creole Turkey Bake
| Ingredients | |||
| 8 | ounces | mushrooms, sliced | |
| 1/2 | cup | onions, chopped | |
| 1/2 | cup | bell peppers, chopped | |
| 2 | stalks | celery, sliced | |
| 1 | clove | garlic, minced | |
| 1/2 | teaspoon | olive oil | |
| 4 | ounces | cream cheese, fat-free, softened | |
| 14 1/2 | ounces | tomatoes, crushed | |
| 1 1/2 | teaspoons | creole seasoning | |
| 4 | ounces | fettucine, cooked | |
| 2 | cups | turkey, light meat, skinless, cooked and cubed | |
| 1/4 | cup | parmesan cheese, fat-free | |
Directions: | |||
| Preheat oven to 325. Prepare an 8 inch square baking pan with cooking spray and set aside. In a skillet, over medium heat, cook mushrooms, onions, celery, bell peppers, and garlic in oil until all is tender. In a mixing bowl, combine cream cheese, crushed tomatoes, and creole seasoning. Fold in vegetable mixture, cooked fettucine, and turkey. Pour mixture into prepared pan. Sprinkle with parmesan cheese. Bake for 30 minutes or until bubbly. | |||
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