Carry-Out Casserole

If you've looked at some of my other recipes, you'll know of my fondness for one-dish and casserole meals...Many can be pre-assembled and simply popped in the oven the next day, or even frozen and cooked at a later date...This recipe is also great for potluck dinners...For your use, you can also add a tossed green salad to round out the meal!

• Ready In: 1 hr
• Serves: 6

Ingredients

• 1 (12 ounce) package  wide egg noodles (whole wheat if available)
• 1 1⁄2 lbs  ground turkey breast (Shady Brook Farms preferred) or 1 1⁄2 lbs  ground chicken breast (Shady Brook Farms preferred)
• 1 -2  tablespoon olive oil
• 2 (8 ounce) cans tomato sauce (no salt added)
• 2  tablespoons all-purpose flour
• 1 (16 ounce) container 2% fat cottage cheese (small curd is best)
• 1 (8 ounce) container light sour cream
• 1  teaspoon salt (optional)
• 1⁄2 teaspoon black pepper
• 1⁄4 cup  olive, chopped
• 1⁄3 cup yellow onion, grated
• 1⁄2 cup green bell pepper, chopped
•  parmesan cheese, grated

Directions

1. Preheat oven to 350°F.
2. In a dutch oven, cook egg noodles per pkg; drain and set aside.
3. While the noodles cook you can start preparing the rest of the ingredients.
4. In a large skillet, brown the ground turkey in the oil.
5. Mix together the tomato sauce and flour and add to the meat mixture; simmer on low for 10 minute.
6. In a med bowl, combine the cottage cheese, sour cream, salt, pepper and olives (I like the green ones but you can use the black ones) and set aside.
7. In a separate skillet, saute the onion and green pepper in the butter, then add this to the cottage cheese and mix to combine.
8. Now place half the egg noodle in the bottom of a 3 quart casserole dish.
9. Spread the cottage cheese mixture over the noodles.
10. Place the remaining noodles over the cottage cheese mixture.
11. Top all this with the beef mixture and then sprinkle with the parmesan cheese (as much or as little as you like).
12. Bake in the preheated 350° oven for 30-40 minutes.