"Nice change from the ground beef and macaroni casseroles."
Ingredients
- 1 cup uncooked elbow macaroni ( 4 ounces)
- 1 lb lean ground turkey
- 3/4 teaspoon garlic pepper seasoning, blend
- 3 medium zucchini, chopped ( about 3 cups)
- 2 tablespoons chopped fresh basil or 2 teaspoons dried basil leaves
- 1 (10 ounce) containers refrigerated low-fat alfredo sauce
- 1/4 cup Italian style breadcrumbs
- 2 tablespoons grated romano cheese
- 1 teaspoon margarine or 1 teaspoon butter, melted
CASSEROLE
TOPPING
Directions
- Heat oven to 350Ā°F.
- Spray 2-1/2 quart casserole with nonstick cooking spray. Cook macaroni to desired doneness as directed on package. Drain.
- In large nonstick skillet, cook and stir turkey and garlic pepper blend over medium high heat 6 to 8 minutes or until turkey is no longer pink.
- Add cooked macaroni, zucchini, basil and Alfredo sauce; mix well. Spoon mixture into sprayed casserole.
- In small bowl, combine all topping ingredients; mix well. Sprinkle over casserole.
- Bake 30 to 40 minutes or until thoroughly heated.
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