Turkey Broccoli Mushroom Casserole
 
1 Tbs. olive oil
1 medium onion, chopped
8 oz. mushrooms, sliced
2 cups broccoli pieces
1-1/2 cups canned crushed tomatoes
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
6 cups cooked egg noodles (al dente)
2-3 cups cooked turkey, cut into 1" pieces
1 cup grated Gruyere cheese or other sharp cheese
1/2 cup grated parmesan cheese, divided
1 cup skim milk
1 cup fresh bread crumbs

Preheat oven to 350� Coat 2 qt. baking dish 1. non-stick spray.

Heat oil in large skillet over medium heat. Add mushrooms and onions and saut� for 5 minutes, stirring often.

Stir in broccoli, tomatoes, salt & pepper. Cover and let cook 3 minutes till broccoli just begins to soften. Remove from heat.

Meanwhile, in large bowl, combine noodles, turkey, cheese, 1/4 cup parmesan cheese and milk. Mix well to combine. Add tomato mixture. Mix well and turn into prepared baking dish.

Combine bread crumbs & remaining 1/4 cup parmesan. Sprinkle over top of dish.

Bake for 30 minutes till casserole is bubbly & topping begins to brown. Let sit about 10 minutes before serving.