| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Casseroles, Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
Spaghetti sauce mix(1.5oz) |
|
|
Water |
| 1 |
cn |
Mushrooms,sliced(2.5oz) |
| 1/4 |
c |
Milk |
| 1 |
ts |
Garlic salt |
| 1/4 |
c |
Parmesan cheese,grated |
| 1 |
cn |
Tomato paste(6oz) |
| 1/2 |
ts |
Oregano,crushed |
| 1 |
lb |
Turkey,ground |
| 1/4 |
c |
Bread crumbs,seasoned |
| 1/4 |
ts |
Pepper |
| 1 |
c |
Mozzarella,cheese,shredded |
INSTRUCTIONS
1. Combine in a saucepan the spaghetti sauce mix, tomato paste and half a
tomato paste can of water. 2. Add oregano and mushrooms; bring to a boil.
3. Reduce heat and simmer, uncovered, 10 minutes, stirring occasionally. 4.
Combine turkey, milk, bread crumbs, garlic salt and pepper. 5. Press turkey
mixture evenly over bottom and sides of a 9-inch pie plate. 6. Spoon
spaghetti sauce evenly into meat crust; sprinkle with Parmesan cheese. 7.
Bake in preheated 350'F. oven 30 minutes. 8. Sprinkle with mozzarella
cheese; bake 15 minutes longer. 9. Cool slightly; cut into wedges to serve.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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