TURKEY TETRAZZINI BAKE

1/2 pound whole-wheat spaghetti (cooked)
3 cups (about 1 pound) cubed cooked, skinless turkey breast
2 (10 3/4) cans reduced-fat cream of mushroom soup
1 cup low-fat milk
1/2 cup grated Romano or Parmesan cheese
1/2 tsp. garlic powder
1/2 tsp. ground cumin
1/4 tsp. pepper
1/4 cup plain dried bread crumbs
1 Tbl. unsalted butter, melted

1) Combine turkey, soup, cheese, garlic powder, cumin, and pepper in saucepan. Cook over medium heat until well-heated. Add spaghetti noodles and mix well.

2) Spray 7x11 inch baking dish with non-stick spray (or use a 2-quart baking dish - like Pyrex) and put mixture in it.

3) Combine bread crumbs and melted butter in a small bowl; sprinkle over spaghetti mixture.

4) Preheat oven to 375 degrees and place casserole in it. Bake until the top is golden, 20-25 minutes.

Serves 8.

Note: Serve with steamed green beans or broccoli! Mmmmmm!

Nutrition per serving (1 cup): 261 calories, 5 g fat, 1 g fiber, 22 g protein