1 lb. ground turkey (or beef)
1 can (28 oz.) Italian style tomatoes
1 lg. onion, finely chopped
1 pkg. (10 oz.) frozen peas
2 c. elbow macaroni
3/4 c. bread crumbs
1 c. sliced mushrooms
1 tsp. sugar
1 tsp. salt
1 tsp. pepper
2 c. Parmesan cheese
1 c. grated Cheddar cheese
3 c. hot tap water
Garlic powder to taste

In large micro proof bowl, cook hot tap water on High, 6-8 minutes or until boiling. Add macaroni, cook (covered with wax paper) on High for 4 minutes. Let stand 5 minutes. Drain and set aside.

In 2 quart micro proof bowl or casserole, combine meat and onions. Cook covered on High 3 minutes. Stir, cook another 2 minutes. Drain off fat. Add undrained tomatoes.

With spoon, break up whole tomatoes into pieces. Add peas, mushrooms, sugar, salt, pepper and garlic powder (if desired). Cook, covered, on 50 (simmer) for 20 minutes.

In 13x9 inch baking dish, layer half the sauce, half the cooked macaroni, half the bread crumbs, and half the cheeses. Add remaining macaroni and sauce. Top with remaining bread crumbs and cheeses. Cover with wax paper, and cook on 60 (bake) for 12-15 minutes, or until casserole is bubbling. Let stand 5 minutes before serving. Yields 6-8 servings.