| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
Toronto |
Poultry, Casseroles, 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 |
Breadcrumbs, fresh |
| 1 |
tb |
Butter; cut in tiny cubes |
INSTRUCTIONS
In lightly buttered 9"x13" baking dish, toss together cooked papsta,
turkey, tomoatoes, 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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