- Recipe Courtesy of:
Alberta Turkey
|
 |
| 3/4 lb or 340 g |
Fettucini |
| 1/2 tbsp or 5 mL |
Butter or non-hydrogenated margarine |
| 1.5 c or 375 mL |
Celery, chopped |
| 1 c or 250 mL |
Green pepper, chopped |
| 1 |
Medium sized onion, finely chopped |
| 3 c or 750 mL |
Mushrooms, sliced |
| 1/4 c or 50 mL |
Flour |
| 2 c or 500 mL |
Milk |
| 1/2 c or 125 mL |
Part skim mozzarella cheese, grated |
| 1/2 tsp or 1/2 mL |
Marjoram |
| To taste |
Pepper |
| 2 c or 500 mL |
Cooked turkey, chopped into bite sized pieces |
| 1/2 c or 125 mL |
Parmesan cheese, grated |
Cook noodles according to package directions and place in a greased baking dish. In a non-stick frying pan, melt butter, add the vegetables, and cook until tender. Add flour and gradually add milk, stirring constantly. Stir and cook until smooth and thick. Add mozzarella cheese, seasonings and turkey. Cook at low heat, stirring until the cheese has melted. Pour this sauce over the noodles. Mix well and sprinkle with parmesan cheese. Bake at 180°C (250°F) 10 to 12 minutes.
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