July 13, 2011

Ground Turkey Casserole Recipe

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I don't use turkey much in my cooking.  I'm pretty much terrified of cooking a giant Thanksgiving type turkey.  I find that ground turkey just doesn't have the same texture as ground beef so I rarely use it.  So most of the turkey I consume is in the form of slices on a turkey sandwich.  I want to use ground turkey more and get more used to it.  I was excited to find this recipe on "Food on the Table" because it sounded delicious and had a couple good reviews.  I altered the recipe a bit because I thought it needed it, and in the end it tasted a bit like Beef Stroganoff to me.  Nice and tasty..plus plenty of leftovers, which I love.

You will need sugar, Tomato Sauce, Cream Cheese, Sour Cream, Shredded Cheese, Ground Turkey, Onion, Bell Pepper, and Egg Noodles.
Dice up half of the Onion and Half of the Bell Pepper.  Save the rest for Eggs or something you make another day.

Spray your non-stick skillet with a bit of non-stick spray and heat over Medium heat.  Then add your onion, bell pepper, and Ground Turkey saute until fully cooked.

Add in the Tomato Sauce and sugar.  Stir together very well.
In a medium bowl mix together the Cream Cheese and Sour cream.
Cook the Egg Noodles according to package instructions, rinse, and place in a baking dish.  Top the Noodles with the Sour cream mixture and spread all around.

Top with the Ground Turkey mixture and spread it all around.
sprinkle with shredded cheese and toss in the oven.
Bake 350 degrees 20-25 minutes until cheese is melted and bubbly.


Ground Turkey Casserole Recipe
Source:  Food on the Table

1 Lb Ground Turkey
1 15 oz can Tomato Sauce
1 tsp White Sugar
1 8 oz Sour Cream
1 8 oz Cream Cheese
1 12 oz package Egg Noodles
2 C Shredded Cheese
1/2 Medium Onion, Chopped
1/2 Medium Bell Pepper, Chopped
Salt & Pepper to season

Preheat over to 350 degrees.

Pray a skillet with non-stick spray, over Medium heat add the Onion, Bell Pepper, and Ground Turkey, season with Salt & Pepper, and cook until the meat is browned. Drain off the excess fat or blot using a paper towell.  Stir in the tomato sauce and the sugar and set aside.  In a medium bowl, combine the sour cream and cream cheese.  Mix well and set aside.

Cook the Egg Noodles according to package direction.  Drain and place them in a 9x13 inch baking dish.  Top with the sour cream mixture and then the turkey meat.  Spread them out to fully cover the noodles.  Top with the Shredded Cheese.

Bake at 350 Degrees 20-35 minutes until the Cheese is melted and bubbly.


Approximately 8 Servings

292 Calories
19 Fat
6 Carbs
23 Protein Pin It

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