1 cup green pepper, chopped
1 tablespoon margarine
2 14-ounce cans no salt added tomatoes with liquid, diced or crushed
2 2-ounce cans mushroom stems and pieces, drained
2 cans (21/4 ounces) sliced ripe olives, drained
2 teaspoon dried oregano
1 pound browned ground turkey or venison
12 ounces cooked and drained spaghetti OR spaghetti squash
2 cups shredded nonfat or reduced fat cheddar cheese
1 can (101/2 ounces) low sodium cream of mushroom soup, undiluted
1/4 cup water
1 cup grated nonfat or reduced sodium
In a large skillet, saute onion and green pepper in margarine until tender. Add tomatoes, mushrooms, olives, and oregano. Add ground burger and simmer uncovered for 10 minutes.
Place half of the spaghetti or spaghetti squash in a greased 13 x 9 x 2 baking dish and top with half of the vegetable mixture. Sprinkle with 1 cup of cheddar cheese and repeat layers.
Mix the soup and water until smooth; pour over the casserole. Sprinkle with Parmesan cheese and bake uncovered at 350 degrees for 30-35 minutes.
Venison tenderloin with sherry mushroom sauce
Makes 5-6 servings
4 4-ounce pieces of venison tenderloin
1/2 teaspoon Mural of Flavor seasoning blend from Penzeys Spices or Mrs. Dash's seasoning blend