Low-Fat Stroganoff Casserole

posted by RisaG 02-25-100 5:24 PM

* Exported from MasterCook *
Low-Fat Stroganoff Casserole
Recipe By : RisaG
Serving Size : 4 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
6 oz. wide egg noodles -- uncooked
1/2 lb. lean ground turkey
1 small onion -- chopped
1/2 green bell pepper -- chopped
1 rib celery -- chopped
1/4 cup dry red wine
1/2 (6 oz.) can tomato paste
5 large mushrooms -- sliced
1/2 tsp. dried oregano -- crumbled
4 oz. reduced fat sour cream -- (1/2 of an 8 oz. container)
6 oz. reduced fat small curd cottage cheese
1 tsp. garlic powder
1 cup Healthy Choice mozzarella cheese -- shredded
1/4 cup Parmesan cheese -- grated
1 tsp. garlic powder -- for sprinkling
1 tsp. Italian seasoning -- for sprinkling

Preheat oven to 350 F.

Cook noodles according to package directions; drain and keep warm.

Brown turkey in large skillet; stirring to break up lumps and is no longer pink. Drain and return to skillet. Add onion, green pepper and celery and saute, covered, over medium-high heat, stirring occasionally, 15 minutes or until vegetables are tender. Stir in wine and next 3 ingredients; set aside.

Stir together sour cream, cottage cheese, and garlic powder. Add noodles, tossing to coat.

Spread half of noodle mixture in a lightly greased 13x9 inch baking dish. Top with half of meat mixture, 1/2 cup mozzarella cheese, 1/8 cup parmesan cheese. Repeat layers ending up with Parmesan on top. Sprinkle with garlic powder and Italian seasoning.

Bake, covered, at 350F for 10 minutes. Uncover and cook another 10 minutes untili cheese is totally melted.

Yield: 3-4 servings.

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