Joe'S Healthy Turkey Tetrazzini - cooking recipe

Ingredients

1 1/4 lbs ground turkey, lean
1/2 medium onion, chopped
1 medium red pepper, chopped
1 1/2 cups broccoli, chopped into bite-sized pieces
8 ounces white mushrooms, sliced
1 1/2 cups water
2 teaspoons chicken bouillon
10 3/4 ounces Healthy Request cream of chicken soup (1 can)
10 3/4 ounces Healthy Request cream of mushroom soup (1 can)
1 cup skim milk
8 ounces frozen peas and carrots (1/2 bag)
2 cups 2% cheddar cheese, shredded
1 cup parmesan cheese, shredded
6 ounces whole wheat angel hair pasta (1/2 box)

Preparation

Cook turkey in frying pan.
Saute chopped onion, red pepper, broccoli, and mushrooms until just softened.
Break pasta in half and prepare as directed on package.
In a separate pot, dissolve the chicken bouillon in the water.
Stir in both cans of soup and 1 can (cup) of milk.
Add peas and carrots.
Heat to a gentle boil.
Combine the turkey, sauteed vegetables, cooked pasta, soup mixture, and cheddar cheese in a large mixing bowl and stir.
Transfer to a casserole dish (9x13 is barely large enough).
Top with shredded parmesan cheese.
Back, uncovered, in a 350 degree oven for about 30-40 mins.