Turkey noodle casserole

Inspiration courtesy of Simply Recipes. I used ground turkey breast and soy cheddar cheese as subs. I thought it was good, not great. Maybe missing a spice? Definitely filling and hearty, though. Enjoy!

Turkey noodle casserole

16 ounce bag egg noodles

1 medium onion, chopped

1 bell pepper, chopped fine

3 minced cloves garliv

1 1/2 pounds ground turkey breast

salt

8 ounces sliced mushrooms

1 28-ounce can whole tomatoes, drained

1 1/2 cups canned corn, drained

1 15-ounce can black olives, drained and chopped

1 pound soy cheddar cheese, grated

 Preheat oven to 350 degrees F and bring a large pot of salted water to a boil for the egg noodles.

Heat 2 tablespoons oil on medium high heat in a large, heavy bottomed pot. Add the onions and bell pepper and saute until softened. Add garlic and cook for a minute more. Add the tomatoes, breaking them up with a knife or a spatula. Bring to a simmer and let cook for 10 minutes. Lower the heat to warm.

In a separate skillet, heat to medium-high. Add a couple of tablespoons of oil to the pan and brown the turkey, working in batches. Break up about half of the turkey into the pan. Do no stir, but let it sit and cook for a minute or two until brown. Sprinkle a little salt over the turkey while cooking. Once brown on one side, stir the turkey a little to get the other sides browned. Once thoroughly browned, remove from the pan and put it in with the tomatoes, onions, and pepper. Brown the second batch of ground turkey the same way.

Using the same pan that you just browned the turkey in, saute the mushrooms in the remaining oil. Once browned, add the mushrooms to the turkey and tomato mixture.

While the mushrooms are cooking, add the egg noodles to the boiling water. Cook for about 5 minutes then strain. Will be a little firm.

Add egg noodles, corn, chopped olives, and about 2/3 of the cheese to the large pot of turkey and tomato mixture. Gently mix in.

Transfer mixture to a large casserole dish. Sprinkle remaining cheese on top of casserole. Place in the oven and cook for 30 minutes minimum/60 maximum. Serves 8.

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