4 cup Uncooked egg noodles
1 tbsp Butter
1 lb Ground turkey*
1 medium Onion, chopped
(to yield 1/2 cup)
1 small Green bell pepper, chopped
(to yield 1/2 cup)
1 can Diced tomatoes, drained
1/2 tsp Salt
1/2 tsp Pepper
1 1/2 cup Ricotta cheese
1 1/2 cup Sour cream
2 tbsp Poppy seeds
2 tbsp Grated Romano cheese
Chopped parsley, for garnish, optional
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* I use cut-up leftover turkey or chicken (approximately 1 1/2 cups).
Heat oven to 375. Grease a 2-qt. casserole. Cook and drain noodles as directed on package. If using ground turkey, melt butter in a 10" skillet over medium heat. Cook turkey, onion and bell pepper for 4 to 6 minutes, stirring frequently, until turkey is no longer pink. (When using leftover turkey/chicken, cook just the onion and bell pepper for 4 to 6 minutes. Add turkey/chicken during the last 2 or 3 minutes.) Stir in tomatoes, salt and pepper. Mix ricotta, sour cream and poppy seed in a large bowl. Stir in noodles. Spoon 3/4's of the noodle mixture into the casserole dish. Spoon turkey mixture over noodle mixture. Top with with remaining noodle mixture. Cover and bake for 50 minutes or until hot. Sprinkle with Romano cheese and parsley. Posted to FOODWINE Digest 8 October 96
Date: Tue, 8 Oct 1996 15:51:23 -0400
From: Laura Hunter <LHunter722@AOL.COM>
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