sondray

Macaroni and Turkey Casserole

1 tbsp. oil
1 to 1-1/4 lbs. ground turkey
1 med. onion, chopped
1 c. chopped green pepper or celery
2-1/2 c. chicken broth
2 c. uncooked elbow macaroni
1 (15 oz.) can tomato sauce
1 tsp. chili powder
1/4 c. + 2 tbsp. grated Parmesan cheese
2 tbsp. vinegar
1 1/2 tsp. sugar
1/2 tsp. celery salt
1/2 tsp. garlic powder
1-1/2 tbsp. snipped parsley

In Dutch oven, cook turkey, onion, green pepper, chili powder, garlic salt and garlic powder in oil. Drain, reserving juices in Dutch oven. Stir broth into juices. Heat to boiling. Stir in macaroni; reduce heat. Simmer, stirring frequently until broth is almost absorbed, almost 10 minutes. Stir in turkey mixture, tomato sauce, vinegar, sugar and 1/4 cup cheese. Cook over low heat 10 minutes. Serve sprinkled with remaining cheese and parsley.