Serves: 12
Total Calories: 242

1 cup onion chopped
2 cloves garlic minced
2 tablespoons vegetable oil
1 1/2 pounds turkeys ground raw
1 teaspoon salt
1/2 teaspoon black pepper
1 (15-ounce) can tomato sauce with bits
1 cup water
1 (6-ounce) can tomato paste
2 tablespoons parsley dried
1 tablespoon Italian seasoning dried crushed
2 (6-ounce) jars marinated artichoke hearts drained and cut if large
1 (8-ounce) package egg noodle cooked and drained
6 ounces mozzarella cheese shredded (about 1 1/2 cups)

At least 1 3/4 hours or up to 24 hours before serving:

In a large skillet over medium heat, sauté onion and garlic in oil until onion is soft. Sprinkle turkey with salt and pepper. Add to skillet and sauté turkey for 20 minutes or until browned.

Add tomato sauce, water, tomato paste, parsley and herb seasoning. Bring to a boil, reduce heat to low and simmer for 30 minutes. Stir in artichokes and noodles. Spoon half of the mixture into a 3-quart casserole. Sprinkle with half of the cheese. Top with remaining turkey mixture. If making ahead, cover and refrigerate up to 24 hours.

Bake, uncovered, in a preheated 350° oven for 25 to 40 minutes or until hot in center. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese melts.

Nutritional Facts:

Serves: 12
Total Calories: 242
Calories from Fat: 110

More Recipes from the Make And Take Cookbook Cookbook:
Baked Cheddar Rarebit
Cabbage Rolls
Carolina Herbed Chicken
Country Buffet Stew
Creamy Turkey And Biscuits
Deep-Dish Pork Pie
El Paso Pasta Bake
Glazed Twin Meat Loaves
Ham and Eggs Casserole
Hawaiian Franks
Irish Eggs
Italian Goulash With Noodles
Monterey Beef Enchiladas
Orange Barbecued Ribs
Peppered Chicken Casserole
Salmon Crepes
Spanish Chicken And Rice
Stuffed Eggs Diana