Quick fix casserole: Ground Turkey, Cream of Mushroom Soup, and Tomato
It’s 5:30 P.M. You’ve just gotten home from work or errands and that question that has crossed your mind so many times before pops up again:
“What’s for dinner?”
You freeze up in fear knowing that hungry bellies are waiting for an answer, but you don’t have one. You quickly scan through your pantry and fridge and realize that you haven’t been to the store in a week. Basically, you’re in trouble.
We’ve all been there before, right? Well, today’s recipe is your life saver. It’s ingredients are items that you most likely will always have on hand in your pantry and fridge and it’s super easy to make.
This recipe actually came about one night when I faced the same aforementioned problem. I put together what I had and this recipe was born. Dave loved it so much that it’s affectionately known as “Dave’s Casserole” around our house. (you can see it here on my new menu board)
So here are the ingredients you’ll need:
2 cans tomato sauce, 1 can diced tomatoes Shredded cheese (I’ve tried using cheddar and 1 or 2 cans of cream of mushroom soup mozzarella and both taste great!)
Pasta (any shape will do except Ground turkey (you could also use ground beef instead, for spaghetti or linguini) this is just my preference)
That’s it! I bet you have most of those ingredients on hand at anytime. The ingredient that makes this different than just your regular baked pasta dish is the cream of mushroom soup. It adds a great flavor and creaminess to the recipe. I recommend using two cans, but if you’re not big on the mushroom flavor you could just add one.
Step 1: Preheat your oven to 350 degrees
Step 2: Fill a pot with water and set on the stove to boil. You will need enough water to cook one box of pasta.
Step 3: While the water is warming up, add your ground turkey to a skillet. You want to use one with the tallest sides possible. Break it into chunks and brown over medium heat.
If you’re new to cooking ground turkey it’s good for you to know that it doesn’t actually “brown.” It turns more of a grey color when it’s cooked. If you keep waiting around for it to “brown” then it will be overcooked.
Step 4: Drain the fat from the ground turkey (or beef if that’s what you’re using)
Step 5: Once your water is at a rolling boil add some salt to the water (for flavor) and a dash of olive oil (to keep the pasta from sticking to each other). Then, add your pasta. Cook until al dente (or slightly firm).
Step 6: Once the pasta is cooked, drain the water and then place your cooked pasta into a 9×13 pan.
Step 7: Place the drained ground turkey back into the skillet you used before. Add the cans of tomato sauce, diced tomatoes, and cream of mushroom soup to the ground turkey. *You could also add some shredded cheese to the mixture add this point*
Step 8: Mix the ingredients together and cook over medium-low heat until it begins to simmer.
Step 9: Pour the meat/tomato/mushroom mixture over the cooked pasta in the 9×13 pan
The liquid from the diced tomatoes and tomato sauce will allow the mixture to seep down into the dish, covering all the pasta.
Step 10: Cover the casserole with shredded cheese.
I actually prefer cheddar cheese, but mozzarella is what I had on hand. You can be as liberal or as stingy as you want with the cheese.
Step 11: Bake in your pre-heated oven for 20 minutes or until the cheese on top is melted.
After removing from the oven let the casserole set for 5-10 minutes and then serve to all the hungry bellies in your home!
Have you marked your calendar…?
Trade School will start on March 6th. Kelli and Kristi from Lolly Jane Boutique will be kicking off the series…I.Can’t.Wait!