1 lb ground turkey
12 ounces dried egg noodles, cooked according to package directions
2 cups of sharp cheddar cheese, grated
1 cup jack cheese, grated
2 cups frozen peas and carrots
1 cup sour cream
1 cup cream of mushroom
1 cup tomato sauce
1/2 cup milk
1 cup bell peppers, diced
1 cup white onion, diced
3 cloves garlic, minced
1 tablespoon creole seasoning
1/2 tablespoon black pepper
1/2 tablespoon garlic powder
1/2 tablespoon onion powder
2 teaspoons chili powder
2 teaspoons paprika
extra virgin olive oil
green onions to garnish
Preheat oven to 375 degrees.
Cook noodles according to package directions, drain, rinse in warm water, drain again, drizzle with olive oil to coat and set aside.
To Prepare the Casserole:
In a large pan add about 2 tablespoons of olive oil over medium heat.
Add bell peppers and onions and cook about 5 minutes. Add garlic and cook 1 minute more.
Add ground turkey and all the seasonings to pan, mix well and cook about 10 minutes or until turkey is browned.
Add Cream of Mushroom, milk, tomato sauce and 1 cup of cheese to pan, mix well. Reduce heat to low and stir in sour cream and frozen peas and carrots.
Stir in egg noodles and transfer half mixture to casserole dish, top with 1 cup of cheese.
Place remaining mixture in casserole and top with remaining cup of cheese.
Bake casserole at 375 degrees for 30-40 minutes.
Remove from oven and garnish with green onions.
Creole Contessa
