Ingredients
Scale
- 1 lb ground turkey
- 12 ounces dried egg noodles, cooked according to package directions
- 2 cups of sharp cheddar cheese, grated
- 1 cup jack cheese, grated
- 2 cups frozen peas and carrots
- 1 cup sour cream
- 1 cup cream of mushroom
- 1 cup tomato sauce
- 1/2 cup milk
- 1 cup bell peppers, diced
- 1 cup white onion, diced
- 3 cloves garlic, minced
- 1 tablespoon creole seasoning
- 1/2 tablespoon black pepper
- 1/2 tablespoon garlic powder
- 1/2 tablespoon onion powder
- 2 teaspoons chili powder
- 2 teaspoons paprika
- extra virgin olive oil
- green onions to garnish
Instructions
- Preheat oven to 375 degrees.
- Cook noodles according to package directions, drain, rinse in warm water, drain again, drizzle with olive oil to coat and set aside.
To Prepare the Casserole:
- In a large pan add about 2 tablespoons of olive oil over medium heat.
- Add bell peppers and onions and cook about 5 minutes. Add garlic and cook 1 minute more.
- Add ground turkey and all the seasonings to pan, mix well and cook about 10 minutes or until turkey is browned.
- Add Cream of Mushroom, milk, tomato sauce and 1 cup of cheese to pan, mix well. Reduce heat to low and stir in sour cream and frozen peas and carrots.
- Stir in egg noodles and transfer half mixture to casserole dish, top with 1 cup of cheese.
- Place remaining mixture in casserole and top with remaining cup of cheese.
- Bake casserole at 375 degrees for 30-40 minutes.
- Remove from oven and garnish with green onions.
Nutrition
- Serving Size: 6-8