1 1/2 lbs. ground raw turkey
1/3 c. chopped onion
1/3 c. chopped green pepper
1 (15 oz.) can tomato sauce
1/2 tsp. salt
1/4 tsp. pepper
1 (8 oz.) pkg. wide noodles
1 (8 oz.) pkg. light cream cheese, cubed
1 c. low-fat cottage cheese
1/2 c. plain low-fat yogurt
1 tbsp. poppy seed

In a large skillet cook the ground turkey, onion, and green pepper until the meat is no longer pink and vegetables are tender. Drain off liquid. Stir in tomato sauce, salt and pepper.

Meanwhile, cook the noodles according to the package directions, except omit the salt; drain. In a small mixing bowl combine the cheeses, yogurt and poppy seed; toss the cheese mixture with the hot noodles.

Layer 3/4 of noodle mixture in a lightly greased 13x9x2-inch baking dish. Spoon the meat mixture over the center of the noodles, leaving a 1-inch border of uncovered noodles.

Layer remaining noodle mixture over center of meat mixture, leaving a 1-inch meat border. Bake, covered, in a 375 degree oven for 30 minutes. Uncover and bake for 10-15 minutes more or until casserole is heated through.