Instructions: Heat turkey bacon in a nonstick skillet over medium heat about 10 minutes or until lightly browned, stirring frequently. Add mushrooms and onions. Cook and stir an additional 4 minutes. Reserve.

Cook noodles according to package directions in a large saucepan or Dutch oven, drain. Return noodles to saucepan. Add remaining ingredients except the tomato. Cook and stir over medium heat until cheese melts and sauce is well blended. Add reserved turkey bacon mixture, toss to combine. Sprinkle with tomato before serving. Garnish as desired.

Serves 8.

BREAD

1 1/2 teaspoons yeast
3 tablespoons granulated sugar
3 to 3 1/2 cups unbleached all-purpose flour 1/4 cup dry milk powder
1 1/2 teaspoons salt
1 1/4 cups warm water
4 tablespoons butter or margarine, cut into pieces 1 teaspoon lemon juice

Mix together water, yeast, and butter. Set aside. Mix together sugar, about 2 1/2 cups flour, dry milk powder, and salt. Add yeast water and lemon juice. Mix well, adding enough of remaining flour to form a soft dough. Knead on lightly floured surface. Place in warm greased bowl and allow dough to rise in warm place for about 2 hours or until double in bulk. Punch down dough and turn out onto floured surface. Knead until soft and elastic. Shape into rectangle. Beginning at short end, roll tightly. Cut in half and place each piece in a greased loaf pan. Allow dough to rise in warm place for about 1 hour or until double in bulk. Bake in a 350 degree oven until done; about 15 to 30 minutes. Should sound hollow when thumped.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.