Title: Cheesy Tomato and Turkey Bake
Categories: Poultry Casserole Pasta
Yield: 6 Servings
| 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 |
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.