Ground Turkey Casserole

When my sister was in town, we bought some ground turkey. It was on sale, so we bought a few packages. I do not have much experience cooking with ground turkey, so I headed to AllRecipes to find a meal. I needed something quick and easy, and something where the ingredients were all on hand. Of course, I knew I was asking too much, but surprisingly came across this odd recipe that actually turned out delicious!

This recipe was my inspiration, but I made quite a few changes. Instead of using white sugar, I used brown. I also added a taco seasoning package that I had on hand and used bowtie pasta instead of egg noodles (because, again, that is what I had on hand.) Then, I decided a little garlic salt wouldn’t hurt.

Ben really liked it. It was a similar taste to the Easy Chicken Enchiladas I make. Not a great dish, though, for photos. I also found that when eating it, I liked it better stirred up so that the cream cheese, sour cream and cheddar were all mixed in with the pasta and turkey, rather than layered, for an even taste.

My recipe is below. Click here to see the original from AllRecipes.

Ground Turkey Casserole

Ingredients

1 lb ground turkey
garlic salt, to taste
1 (15 oz) can tomato sauce
1 tbsp brown sugar
1 package taco seasoning
1 (8 oz) container sour cream
1 (8 oz) package cream cheese
1/2 box of bowtie pasta
2 cups shredded Cheddar cheese

Directions

Preheat oven to 350 F.

In a large skillet over medium-high heat, saute the ground turkey for 5 to 10 minutes, or until browned. Drain the turkey, sprinkle with garlic salt to taste. Stir in the tomato sauce, sugar and taco seasoning, then set aside. In a medium bowl, combine the sour cream and cream cheese. Mix well and set aside.

Cook pasta according to package directions. Place them in a 9×13-inch baking dish, then layer the turkey mixture over the pasta. Then layer the sour cream mixture over the turkey and top with shredded cheese.

Bake at 350 for 30 minutes or until cheese is melted and bubbly.