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CATEGORY CUISINE TAG YIELD
Vegetables, Grains, Dairy American Tabasco 8 Servings

INGREDIENTS

16 oz Elbow macaroni
1 T Vegetable oil
2 Stalks celery, diced
1/4 lb Mushrooms, sliced
1 Garlic clove, crushed
1 lb Ground turkey
2 t Caraway seeds
1/4 c Butter or margarine
1/4 c All-purpose flour
3 c Milk
3 c Shredded American or Cheddar
cheese
1 T TABASCO pepper sauce
1 1/2 t Salt
1/2 c Diced sun-dried tomatoes
1/4 c Chopped fresh parsley

INSTRUCTIONS

Cook elbow macaroni according to package directions. Drain; rinse  with
cold water; drain again.  In 12-inch skillet over medium heat, in hot
oil, cook celery,  mushrooms and garlic about 5 minutes, stirring
frequently. With  slotted spoon, remove to large bowl. In drippings
remaining in  skillet over medium-high heat, cook ground turkey 5
minutes, until  almost browned, stirring to break up meat. Stir in
caraway seeds;  cook 2 minutes longer. Remove to bowl with vegetables.
Preheat oven to 375øF. Grease 13 x 9-inch baking dish. In 3-quart
saucepan over medium heat, melt butter. Stir in flour; cook 1 minute.
Gradually whisk in milk. Heat to boiling, stirring frequently. Remove
from heat. Stir in Cheddar cheese, TABASCO sauce and salt until  cheese
melts. In large bowl containing the turkey-vegetable mixture,  combine
macaroni, cheese sauce, sun-dried tomatoes and parsley. Spoon  into
prepared baking dish.  Bake 25 minutes or until mixture is hot and
bubbly.  Busted by Karen Sonnessa <>  Recipe by: Tabasco
www.tabasco.com  Posted to MC-Recipe Digest by "Karen Sonnessa" <> on
Apr 9, 1998

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Nutrition (calculated from recipe ingredients)
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Calories: 318
Calories From Fat: 177
Total Fat: 20g
Cholesterol: 66mg
Sodium: 974.7mg
Potassium: 504.6mg
Carbohydrates: 11.4g
Fiber: 1.1g
Sugar: 6.6g
Protein: 23.9g


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