Step 1:In lightly buttered 9×13 inch baking dish, toss together cooked pasta, turkey, tomatoes, cottage cheese, cheddar, green onions, marjoram and pepper. Sprinkle crumbs on top, dot with butter. (Casserole may be prepared up this point, covered and refrigerated for up to 4 hours.)

Step 2:Bake at 350F till casserole is bubbling and top is lightly browned, about 30 minutes.

Step 1:Preheat oven to 350. Spray 13×9 inch baking dish with nonstick cooking spray. Place beef in large skillet; sprinkle with salt and pepper. Brown beef over medium-high heat until no longer pink, stirring to seperate beef. Drain fat from skillet; set aside beef.

Step 2:Heat oil in same skillet over medium-high heat until hot. Add mushrooms, onion and garlic; cook and stir 2 minutes or until onion is tender. Add wine. Reduce heat to medium-low and simmer 3 minutes. Remove from heat; stir in soup, sour cream and mustard until well combined. Return beef to skillet.

Step 3:Place noodles in prepared dish. Pour beef mixture over noodles; stir until noodles are well coated. Bake uncovered, 30 minutes or until heated through. Sprinkle with chopped parsley, if desiered. Garnish with radish and parsley sprigs, if desired.

Step 1:Cook macaroni according to package directions; drain. In saucepan, melt 6 tb butter or margarine over low heat. Blend in flour and 3/4 ts salt. Add milk all at once. Cook quickly, stirring constantly, until mixture thickens and bubbles.

Step 2:Add cheese; stir until cheese is melted. Stir in tuna, diced apples and drained macaroni; turn into 12×7×2 inch baking dish. Combine melted butter and crumbs. Sprinkle on top of casserole.

Step 3:Bake in 350~ oven for 30 minutes, or until apples are tender.