| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Toronto |
Poultry, Leftover, Casserole, Pasta |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Pasta; tubular ie macaroni cooked |
| 2 |
c |
Turkey; 1" cubes cooked |
| 1 |
cn |
28 oz Tomatoes drained & coarsely chopped |
| 500 |
ml |
Cottage cheese;low fat |
| 1 |
c |
Cheddar cheese; shredded |
| 4 |
|
Green onions; chopped |
| 1 |
ts |
Marjoram, dried |
| 1/2 |
ts |
Pepper, freshly ground |
| 1/2 |
c |
Bread crumbs, fresh |
| 1 |
tb |
Butter; cut in tiny cubes |
INSTRUCTIONS
In lightly buttered 9"x13" baking dish, toss together cooked pasta,
turkey, tomatoes, cottage cheese, cheddar, green onions, marjoram and
pepper. Sprinkle crumbs on top, dot with butter. (Casserole may be
prepared up this point, covered and refrigerated for up to 4 hours.)
Bake at 350F till casserole is bubbling and top is lightly browned,
about 30 minutes. Source: The Toronto Star
Posted to MM-Recipes Digest V4 #3 by "Rfm" <Robert-Miles@usa.net> on
Jan 11, 99
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