Yesterday I had a pound of lean ground turkey in my fridge and I wanted to make something different other than the usual meatloaf, meatballs, tacos or chili. So I took to twitter and asked a few friends for suggestions. And boy, did I get what I asked for. This is why I love twitter – the people in my stream are so helpful! I was going to go with one of the ideas I received, but then I saw a recipe for Ground Turkey Casserole on allrecipes.com that was right up my alley. It had three of my favorite things: Cream Cheese, Tomato Sauce and Cheddar. Sold!
This is my altered (healthier) version of the recipe I found. If you want to see the orginal version, click the link above. It was a big hit, so I wanted to share.
- 1 pound ground turkey
- 1 (22 ounce) jar of tomato sauce
1 teaspoon white sugarthere’s enough sugar in the tomato sauce above
- 1 (8 ounce) container fat free sour cream
- 1 (8 ounce) package reduced fat cream cheese
- 1 (16 ounce) package no yolk noodles
- 1 1/2 cups shredded Cheddar cheese (I used 2%)
- Preheat oven to 350 degrees F
- 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 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 9×13-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.