I got creative while we were housebound during a snowstorm one winter...and used ingredients I had on hand to come up with this hearty casserole. Later, I modified it so it has less fat and fewer calories. —Judy Munger, Warren, Minnesota
Ingredients
- 3 cups uncooked wide egg noodles
- 2 pounds lean ground turkey
- 1 envelope reduced-sodium taco seasoning
- 1 teaspoon onion powder
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1 can (8 ounces) tomato sauce
- 1 can (4 ounces) chopped green chiles
- 1/2 cup water
- 1 cup shredded cheddar cheese
- toppings:
- 2 cups shredded lettuce
- 2 medium tomatoes, chopped
- 1/3 cup sliced ripe olives
- 1/2 cup taco sauce
- 1/2 cup fat-free sour cream
Directions
- Preheat oven to 350°. Cook noodles according to package directions for al dente; drain.
- Meanwhile, in a large nonstick skillet, cook and crumble turkey over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in seasonings, tomato sauce, chiles and water; bring to a boil. Reduce heat; simmer, uncovered, 5 minutes.
- Spread noodles in a 11x7-in. baking dish coated with cooking spray. Top with turkey mixture; sprinkle with cheese. Bake, uncovered, until cheese is melted, 10-15 minutes.
- Top casserole with lettuce, tomatoes, olives and taco sauce. Serve with sour cream.
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