Title: Turkey and Poppy Seed Casserole
Categories: Main, Course -, Chicken
Yield: 6 Servings

4 c Uncooked egg noodles
1 tb Butter
1 lb Ground turkey*
1 md Onion; chopped
(to yield 1/2 cup)
1 sm Green bell pepper; chopped
(to yield 1/2 cup)
1 cn Diced tomatoes; drained
1/2 ts Salt
1/2 ts Pepper
1 1/2 c Ricotta cheese
1 1/2 c Sour cream
2 tb Poppy seeds
2 tb Grated Romano cheese
Chopped parsley, for
-garnish; optional

* 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