Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  2               cups  elbow macaroni
  2          teaspoons  olive oil
  1              clove  garlic -- sliced
  1              large  onion -- chopped
  1              large  green bell pepper -- chopped
  1                cup  sliced mushrooms
  1              pound  turkey breast -- ground*
     1/2           cup  1% low-fat milk -- * see note
  10 1/2        ounces  reduced fat cream of mushroom soup
     1/8      teaspoon  ground black pepper
  1         tablespoon  chopped fresh parsley
  1                cup  lowfat cheddar cheese -- shredded *

Preparation:

Original called for 8 oz ground turkey, skim milk, and 1 oz of cheese. I opted for ground turkey breast so I could add more of it and add more cheese. Cook the macaroni for 12 minutes drain and setaside. Heat the oil in a nonstick pan andpeppers and mushrooms until softened. Add the ground turkey and stir occasionally until the meat changes color. Combine the macaroni, turkey mixture, milk, soup, saut‚ the garlic, onions, green or red pepper and parsley in a 2-quart casserole coated with nonstick cooking spray. Top with the cheddar and bake, uncovered, at 375 degrees for 20 minutes.

Nutritional Information:

186 Calories (kcal); 6g Total Fat; (30% calories from fat); 17g Protein; 14g Carbohydrate; 37mg Cholesterol; 127mg Sodium