Fall is officially here. That means the leaves are changing, the air has a little chill and it is time for our comfort food classic recipes. When Lauren & Chelsea were younger I used this recipe to sneak veggies in to our meal. Most of the time it worked but Lauren always picked the mushrooms out. Mushrooms are optional. PS: she still picks the mushrooms out. LOL Serve this with thick crusty bread.
Easy Cheesy Turkey Noodle Casserole
Ingredients:
1 lb ground turkey
12 ounces dried egg noodles, cooked according to package directions
2 cups of cheese
1 cup chopped mushrooms
2 cups frozen peas and carrots
1 cup cream of mushroom soup
1 cup cream of chicken soup
¼ cup bread crumbs
1/2 chicken stock
1 cup frozen corn
1/2 cup white onion, diced
2 cloves garlic, minced
1/2 tablespoon black pepper
½ tablespoon salt
extra virgin olive oil
Directions:
Preheat oven to 350 degrees. Cook noodles according to package directions. Sauté turkey in olive oil with onions, & garlic, season with salt & pepper. Remove from the pan. In the same pan cook mushrooms, carrots, corn & peas until softened. Mix noodles, meat, sautéed veggies, cream of mushroom soup, cream of chicken soup & chicken stock. Pour into casserole dish. Top with cheese and breadcrumbs. Bake for 25 minutes until hot & bubbly
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