Creamy Creole Turkey Bake



2/3 c chopped onion

2/3 c chopped celery

1/3 c chopped green pepper

1 Clove garlic, minced

1 tbsp margarine

1/4 lb fresh button mushrooms, cleaned and sliced

4 oz light cream cheese, softened

1 (8-oz) Can low-sodium stewed tomatoes, drained

1-1/2 tsp creole seasoning *

4 oz fettuccine, cooked according to package directions

2 c COOKED TURKEY, cut into 1/2-inch cubes

Vegetable cooking spray

1/4 c grated Parmesan cheese



In medium nonstick skillet, over medium-high heat, saute onion, celery, green pepper and garlic in margarine 4 to 5 minutes or until vegetables are crisp-tender. Add mushrooms and saute 2 minutes. Remove from heat.

In medium bowl blend cream cheese, tomatoes, and creole seasoning. Fold in vegetable mixture, drained fettuccine and turkey.

Pour mixture into 9-inch square dish, sprayed with vegetable cooking spray. Sprinkle cheese over top and bake in a preheated 325 degree F oven for 25-30 minutes or until bubbly.

NOTE: Substitute ready-made Creole seasoning with the following homemade recipe: 1 teaspoon kosher salt, 1 teaspoon granulated garlic, 1 teaspoon freshly ground black pepper, dash ground cayenne pepper, 1/4 teaspoon paprika. Combine all seasonings and mix to blend thoroughly. Pour into a small jar with cover; seal tightly.

Nutrition Facts

378 Total Calories

14 g Total Fat

33 % Daily Total Fat

100 g Cholesterol

690 mg Sodium

32 g Total Carbohydrates

31 g Protein