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

In a large skillet cook turkey, onion, and green pepper until meat is no longer pink and vegetables are tender. Drain off liquid. Stir in tomato sauce, 1/2 teaspoon salt, and 1/4 teaspoon pepper.

Meanwhile cook noodles according to package directions, except omit salt; drain. Combine cheeses, yogurt, and poppy seed; toss with hot noodles. Layer 3/4 of noodle mixture in 13 x 9 x 2 inch baking dish. Spoon meat mixture over center of noodles, leaving 1-2 inch border of uncovered noodles. Layer remaining noodle mixture over center of meat mixture, leaving 1-2 inch meat border. Bake, covered, at 375 degrees for 30 minutes. Uncover and bake 10-15 minutes more or until casserole is heated through. Serves 8.