1 med. onion, chopped
1 sm. tomato, cut up
1/4 tsp. poultry seasoning
1/4 c. butter
3 tbsp. flour
1/4 c. white rice
1 c. turkey or chicken broth
2 c. cubed turkey breast
1 1/2 c. elbows, barely cooked and drained
3 tbsp. grated Parmesan cheese
4 oz. Jarlsberg cheese, thin sliced
Celery leaves
1/4 tsp. thyme

In large saucepan melt butter. Cook the onion until transparent. Stir in 3 tablespoons flour, 1 cup broth, 1/4 cup white wine. Cook 1 minute. Add turkey, salt and pepper. Strain in drained elbows. Add 1/4 teaspoon thyme.

Pour into 2 quart casserole. Add cut up tomatoes. Sprinkle with 3 tablespoons Parmesan cheese. Layer Jarlsberg (or any other mild cheese) on top. Bake uncovered 450 degrees 15-20 minutes until mixture is bubbly and cheese begins to turn golden brown. I sprinkle with celery leaves. Serves 6-8.