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Creamy Creole Turkey Bake
2/3 cup chopped onion
2/3 cup chopped celery
1/3 cup chopped green bell pepper
1 garlic clove, minced, or 1/4 teaspoon garlic powder
1 tablespoon butter
1/4 pound fresh mushrooms, sliced
4 ounces cream cheese, softened
1 (8 ounce) can stewed tomatoes, drained
1 1/2 teaspoons Creole seasoning
4 ounces fettuccini, cooked according to package directions
2 cups 1/2-inch cubed cooked turkey
Vegetable cooking spray
1/4 cup grated Parmesan cheese
In medium nonstick skillet, over medium-high heat, sauté onion, celery, green pepper and garlic in margarine for 4 to 5 minutes or until vegetables are crisp-tender.
Add mushrooms and sauté for 2 minutes. Remove from heat.
In medium bowl blend cream cheese, tomatoes and Creole seasoning. Fold in vegetable mixture, fettuccini and turkey.
Pour mixture into 9-inch square dish, sprayed with vegetable cooking spray.
Sprinkle cheese over top and bake at 325 degrees F for 30 minutes or until bubbly.
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