Prep 30 mins
Cook 35 mins
I found this on another site, and plan on making it this week, so I'm posting it here so I don't lose it. I'll update after I make it. =]
- 1 lb ground turkey
- 1 (15 ounce) can tomato sauce
- 1 teaspoon white sugar
- 1 (8 ounce) container sour cream
- 1 (8 ounce) package cream cheese
- 1 (12 ounce) packageuncooked egg noodles
- 2 cups shredded cheddar cheese
- Preheat oven to 350 degrees F (175 degrees C).
- In a large skillet over medium-high heat, saute the ground turkey for 5 to 10 minutes, or until browned. Drain the turkey, stir in the tomato sauce and sugar, and set aside. In a medium bowl, combine the sour cream and cream cheese. Mix well and set aside.
- Cook noodles according to package directions. Place them into a 9x13-inch baking dish, then layer the turkey mixture over the noodles. Then layer the sour cream mixture over the turkey, and top with cheese.
- Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes, or until cheese is melted and bubbly.
This was great..I have a busy night out with the kids so I just made this for an early dinner. I did a few minor things differently such as cut the recipe down to 4 servings instead of eight and I used ground turkey breast instead of just ground turkey. I also browned the turkey with a little montreal chicken seasoning and added some fresh flat leaf parsley in with it after I added the sauce. Then after I put the sour cream/ cream cheese layer I sprinkled it with a little taco seasoning then topped it with the shredded cheddar. Great recipe though, I'm sure it would be good as wriiten too, I just prefer to season things up. Next time Im gonna try using cilantro in place of the parsley. Thanks for posting!
I made this recipe with a few changes. I added frozen sweet corn, basil and oregano along with some poultry seasoning. You really need to let the cream cheese get soft before you mix it with the sour cream, otherwise it is really lumpy. I didn't have the shredded cheddar so I used a Mexican blend shredded cheese. Everyone really enjoyed it. I made enough for 12 so everything was doubled.
This was pretty tasty, though the edges ended up all crispy. I think I'd put a little water in the bottom of the casserole dish next time (and there will be a next time). Like a previous reviewer, I, too, kicked it up a bit, using a goodly amount of cajun seasoning and cooking the turkey with some chopped onion.