Ground Turkey CasserolePosted: March 16, 2008
My goal this week is to eat at home every night – last week we ate dinner out EVERY SINGLE NIGHT. That is unusual for us, and we can both tell by the way our clothes aren’t fitting *quite* as loosely as they were before.
While this casserole isn’t necessarily “healthy” it could certainly be worse. I was pleasantly surprised! This is a definite keeper, it’s very filling, and I am counting down the minutes until lunchtime so I can reheat it. I found the recipe on allrecipes.com.
Ground Turkey Casserole
1 lb. ground turkey
1 (15 oz) can tomato sauce
1 tsp. white sugar
1 (8 oz) container sour cream (I used low-fat)
1 (8 oz) pkg. cream cheese (Next time I will use 1/3 less fat – too scared this time!)
1 (12 oz) pkg. uncooked egg noodles
2 cups shredded Cheddar Cheese (I used 2% milk cheese – it melted a little funky, but it tasted fine! I think this would also be good with Mozzarella cheese.)
Preheat oven to 350°.
In a large skillet over medium-high heat, saute the ground turkey for 5-10 minutes, or until browned. I added some salt/pepper/seasonings because I thought the turkey tasted so bland! Drain the turkey, stir in the tomato sauce and sugar, and set aside. In a medium bowl, combine the sour cream and cream cheese. I softened the cream cheese in the microwave because my dumb butt forgot to take it out early! Mix well and set aside.
Cook noodles according to package directions. Place them into a 9×13 dish, then layer th turkey mixture over the noodles. Then layer the sour cream mixture over the turkey, and top with cheese.
Bake at 350° for 20-35 minutes (27 minutes here!), or until cheese is melted and bubbly.