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6/5/08 3:17 P

Creamy Pizza Casserole

Healthy Exchanges Newsletter, September 2001, pg 4

Linda Cole, Sacramento, CA, sent me a family favorite to lighten up. After one taste of my revised version, I can understand why her family enjoyed it - my family did too!

8 oz extra lean ground turkey or beef
1/2 cup chopped onion
1 (10 3/4 oz) can Healthy Request Cream of Mushroom Soup
1 cup (one 8 oz can) tomatoes, chopped and undrained
1/3 cup (1 1/2 oz) shredded Kraft reduced fat Cheddar cheese
2 teaspoon granular Splenda
1 1/2 teaspoons JO's Pizza Seasoning
2 cups cooked noodles, rinsed and drained
1/3 cup (1 1/2 oz) shredded Kraft reduced fat mozzarella cheese

Preheat oven to 350 degrees. Spray an 8 by 8 inch baking dish with olive oil flavored cooking spray. In a large skillet sprayed with olive oil flavored cooking spray, brown meat and onion. Stir in mushroom soup, undrained tomatoes, Cheddar cheese, Splenda and JO's Pizza Seasoning. Continue cooking until cheese melts. Stirring often. Add noodles. Mex well to combine. Spread mixture into prepared baking dish. Bake for 30 minutes. Evenly sprinkle mozzarella cheese over top. Continue baking for 10 minutes or until cheese starts to melt. Place baking dish on a wire rack and let set for 5 minutes. Divide into 4 servings.

Serves 4 - Each serving equals:
HE: 3 Pr, 1 Br., 3/4 Ve, 1/2 Sl, 2 OC
289 Calories, 9 gm Fa, 22 gm Pr, 30 gm Ca, 623 mg So, 223 mg Cl, 2 gm Fi
Diabetic: 2 Mt, 1 1/2 St, 1 Ve

HINTS: 1. Substitute any reputable brand for JO's Pizza Seasoning
2. 1 3/4 cups uncooked noodles usually cooks to 2 cups.