INGREDIENTS

1. 16ouncesspaghetti noodles
2. 1 1/4lbsground turkey breast
3. 1cupgreen peppers(chopped)
4. 1cupyellow onions(chopped)
5. 1 (4 1/2 ounce)jarmushrooms
6. 1 (14 1/2 ounce)diced tomatoes(no salt added)
7. 2 (10 3/4 ounce)canscream of mushroom soup
8. 2cupslow-fat cheddar cheese
9. 1/2cupwater
10. 1/4cupparmesan cheese(grated)

DIRECTIONS

1. Cook Spaghetti noodles until done and set aside.
2. Preheat oven to 350 degrees and grease a 9×13 casserole dish.
3. Cook the turkey breast, green peppers and onions in a skillet on medium heat until turkey is no longer pink.
4. Add the drained jar of mushrooms and the can of diced tomatoes to skillet. Simmer for 15 minutes.
5. In a small bowl mix two cans of cream of mushroom soup with the water.
6. In the casserole dish place half of the cooked noodles, then topped with half the meat mixture,then 1 cup cheese and finally half the cream of mushroom soup mixture. Repeat. Top with the grated Parmesan cheese.
7. Cook on 350 for 35 minutes.