Sunday, February 3, 2008

Let's Talk Turkey

This recipe is a good casserole if you want a good old fashioned "casserole". I cook the egg noodles for less time stated on the package. If you cook them the full time, you will end up with a mushy mess.

I have made this two times, and I used cheddar the first time, and the colby-jack mix the second. Either cheese you choose is really good.

My husband, who is usually anti-non red meat likes this too, even if it is made with ground turkey! I think I have made more recipes out of this cookbook than any other I own. I just love it!

Cheesy Noodle Turkey Casserole
from Pillsbury One-Dish Meals Cookbook

8 oz (5 cups) uncooked dumpling egg noodles
1.5 pounds lean ground turkey
1 medium onion, chopped
1 (14 oz) jar spaghetti sauce
1 (10.25 oz) can condensed Cheddar cheese soup
1 (8 oz) can tomato sauce
1 (4 oz) can mushroom pieces and stems, drained
1/4 teaspoon garlic powder
1/4 teaspoon dried thyme
1/4 teaspoon pepper
8 oz (2 cups) shredded colby-Monterey Jack cheese blend, or Cheddar cheese

1. Heat oven to 350 degrees. Cook noodles to desired doneness (if cooking time is 7 minutes, cook for 5.5). Drain; rinse with hot water. Place in large bowl.

2. Meanwhile, in a large skillet over medium-high heat, brown ground turkey and onion until turkey is thoroughly cooked. Drain, if necessary. Stir in all remaining ingredients except cheese and noodles; simmer 3 to 4 minutes.

3. Pour turkey mixture over noodles; mix well. Spoon into ungreased 13x9 inch baking dish. Cover with foil.

4. Bake for 35 to 40 minutes or until hot and bubbly. Uncover; sprinkle with cheese. Bake uncovered for an additional 5 minutes or until cheese is melted.