Recipe by Sweet Diva MJ
"More, please" is what I always hear from my kids when I make this casserole. I love it because it tastes great and is super easy after a busy day when I don't feel like working very hard on dinner. You can also assemble this casserole the night before (minus the cheese; add it just before baking) and refrigerate until the next evening - just remember to shorten your baking time as the noodles will absorb the liquid overnight - it will only need to bake 25 minutes or so, or until heated through and cheese is melted and golden brown. ** NOTE**Depending on the meat used, you may or may not need the specified amount of oil for saute-ing the meat and vegetables; adjust amount according to your needs.
Top Review by veggie detox
I used gluten free noodles and only in half of the dish (I don't eat carbs while the rest of the family does). I adjusted the water to 1 1/2 cups b/c of the pasta amount. I used a diced fresh tomato instead of canned and 2 tsp of the seasoning salt. The meal was full of flavor and we will def be making this again!
- 1 lb ground turkey or 1 lb lean ground beef
- 2 tablespoons oil
- 1⁄2-1 cup chopped celery
- 1 green pepper, sliced
- 1 small chopped onion
- 1 (16 ounce) can tomatoes
- 1 teaspoon seasoning salt
- 1 (16 ounce) can tomato sauce
- 2 teaspoons oregano
- 2 cups water
- 1 teaspoon garlic
- 1 (4 ounce) can mushrooms
- 1 tablespoon sugar
- 12 ounces uncooked egg noodles
- 8 ounces shredded mozzarella cheese
Directions See How It's Made
- Saute turkey, onion, green pepper and celery in oiluntil meat is browned and vegetables are tender (but not mushy).
- Add salt, oregano, garlic and sugar; add tomatoes, tomato sauce, mushrooms and water.
- Simmer 15 minute.
- Place uncooked noodles in greased 13x9x2 pan. Pour mixture over noodles. Top with mozzarella cheese.
- Bake at 350* for 45 minute Cool 15 minute Serves 8.