Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 ea Tb liquid Butter Buds 1/4 t (to1/2)sugar, optional
1/4 c Flour 1 t Chili powder
3/4 c Fatfree chicken broth 1/4 t Paprika
1/2 c Evaporated skim milk 1 ea Ds cayenne pepper
1 t Lite sat, optional 1/2 lb Skinless white meat ground
1/4 t Garlic powder -turkey
1/8 t Pepper 1 lg Onion, chopped
1 cn (8oz) sliced mushrooms, 1 ea Dz corn tortillas, cut in
-rinsed and drained -six wedges each
1 c Hunt's llight spaghetti 1 c Grated nonfat Cheddar Cheese
-sauce

Stir Butter Buds and 3 tablespoons flour over medium heat in a pan
for 5 minutes, not browning. Add chicken broth and milk. Using a wire
whisk, stir mixture until it comes to a boil. Add salt, garlic
powder, pepper and mushrooms; continue to cook 1 minute more. Set
aside. In a small bowl, combine spaghetti sauce, sugar, remaining
tablespoon flour, chili powder, paprika and cayenne pepper. Add this
mixture to the mushroom sauce and stir well with a wire whisk. Cook
onion and ground turkey in the microwave 4-5 minutes in a waxed
papaer covered bowl. Drain and add to sauce. Spray a 9 x 13"
casserole with nonstick spray. Line the casserole dish with tortilla
pieces. Layer half the turkey mixture on top. Sprinkle half the
cheese on top. Repeat, ending with grated cheese. Bake at 350F. 35-40
minutes. Per serving: 143 cal., 1.5g fat (10%), 13mg chol., 2g fiber,
10g pro., 20g carb., 383mg sod. Butter Busters by Pam Mycoskie ISBN
0-466-67040-5 Entered by Carolyn Shaw 2-95.

Submitted By CAROLYN SHAW On 02-24-95

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